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This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthed noteworthy disparities across different fermentation time points (0, 24, and 83 days). Statistical analysis pinpointed two Amplicon Sequence Variants (ASV), Candida and Aureobasidium, as accountable for the observed variances among the different fermentation time samples. Notably, Candida exhibited a marked increase during 83 days of fermentation, opposite to Aureobasidium , which demonstrated a decline. Fungal biodiversity was slightly higher in brines than in fruits, whilst no effect of inoculation was noticed. At the onset of fermentation, prominently detected genera were also Mycosphaerella (19.82 %) and Apohysomyces (16.31 %), hitherto unreported in the context of table olive processing. However, their prevalence dwindled to nearly negligible levels from 24th day fermentation onwards (<2 %). On the contrary, they were replaced by the fermentative yeasts Saccharomyces and Isstachenkia. Results obtained in this work will be useful for designing new strategies for better control of table olive fermentations. • Metataxonomic analysis of ITS region was applied in Spanish-style olive fermentations. • Variances in yeast population were detected at 0, 24, and 83 days of fermentation. • Candida and Aureobasidium were the responsible genera for the statistical differences • No significant differences were observed in fermentation matrix or inoculation process. [ABSTRACT FROM AUTHOR]

Background: From the first steps of prostate cancer (PCa) initiation, tumours are in contact with the most-proximal adipose tissue called periprostatic adipose tissue (PPAT). Extracellular vesicles are important carriers of non-coding RNA such as miRNAs that are crucial for cellular communication. The secretion of extracellular vesicles by PPAT may play a key role in the interactions between adipocytes and tumour. Analysing the PPAT exovesicles (EVs) derived-miRNA content can be of great relevance for understanding tumour progression and aggressiveness. Methods: A total of 24 samples of human PPAT and 17 samples of perivesical adipose tissue (PVAT) were used. EVs were characterized by western blot and transmission electron microscopy (TEM), and uptake by PCa cells was verified by confocal microscopy. PPAT and PVAT explants were cultured overnight, EVs were isolated, and miRNA content expression profile was analysed. Pathway and functional enrichment analyses were performed seeking potential miRNA targets. In vitro functional studies were evaluated using PCa cells lines, miRNA inhibitors and target gene silencers. Results: Western blot and TEM revealed the characteristics of EVs derived from PPAT (PPAT-EVs) samples. The EVs were up taken and found in the cytoplasm of PCa cells. Nine miRNAs were differentially expressed between PPAT and PVAT samples. The RORA gene (RAR Related Orphan Receptor A) was identified as a common target of 9 miRNA-regulated pathways. In vitro functional analysis revealed that the RORA gene was regulated by PPAT-EVs-derived miRNAs and was found to be implicated in cell proliferation and inflammation. Conclusion: Tumour periprostatic adipose tissue is linked to PCa tumour aggressiveness and could be envisaged for new therapeutic strategies. [ABSTRACT FROM AUTHOR]

This work aims to evaluate the water regulation ecosystem service in a peri-urban sector of Bahía Blanca, an intermediate city of Argentina. Variations in the level of provision are analyzed within the framework of an urbanization scenario. For this purpose, we used the tool 'Retention of excess precipitation by vegetation cover', included in the ECOSER protocol, which is based on the Curve Number method.Future urbanization in Bahía Blanca peri-urban area would decrease the level of provision of the water regulation ecosystem service between 0.5 and 2.5%. The best response in rainfall retention was observed for the shrubland land cover. Likewise, the provision level of the ecosystem service decreases regarding the Antecedent Runoff Conditions and the amount of rainfall. This study contributes to generating knowledge to understand the dynamics of a particularly important ecosystem service in cities, given its direct relationship with stormwater management. [ABSTRACT FROM AUTHOR]

Table olives are the most important fermented vegetable in the Mediterranean countries. In a continuous effort to improve the quality of this food, this work applies an experimental design with four variables to study the use of 1-methylcyclopropene (1-MCP, 2.85 µL/L) in combination with a light heat shock (65 °C, 5 min) and dimethyl dicarbonate (DMDC, 83 mg/L), during the processing of Spanish style and natural table olives. Fruits processed in the Spanish style exhibited higher moisture levels, luminance, and combined acidity. On the contrary, natural olives contained more sugars, had a firmer texture, and displayed a greener colour. Our results show that applying 1-MCP, heat shock, and DMDC can positively impact the processing of Spanish style and natural table olives and influence their physicochemical characteristics. Adding DMDC to the initial brine caused colour degradation but lowered the pH. Using 1-MCP with a light heat shock improved the sugar content and luminance of olives and increased the titratable acidity in the brine. Applying 1-MCP to the Spanish style enhanced the luminosity (brightness) and, when combined with DMDC, led to the lowest pH levels. Further research at an industrial scale is necessary to validate these results and study their influence on microorganisms. These treatments could have applications in developing new table olive processing methods that allow for more predictable products. [ABSTRACT FROM AUTHOR]