The status of the world's land and marine mammals: diversity, threat, and knowledge

Knowledge of mammalian diversity is still surprisingly disparate, both regionally and taxonomically. Here, we present a comprehensive assessment of the conservation status and distribution of the world's mammals. Data, compiled by 1700+ experts, cover all 5487 species, including marine mammals. Global macroecological patterns are very different for land and marine species but suggest common mechanisms driving diversity and endemism across systems. Compared with land species, threat levels are higher among marine mammals, driven by different processes (accidental mortality and pollution, rather than habitat loss), and are spatially distinct (peaking in northern oceans, rather than in Southeast Asia). Marine mammals are also disproportionately poorly known. These data are made freely available to support further scientific developments and conservation action.     

Compositional and tissue modifications induced by the natural fermentation process in table olives

Olive fruits contain high concentrations of phenols that include phenolic acids, phenolic alcohols, flavonoids, and secoiridoids. The final concentration of phenols is strongly affected by brine conditions. The factors involved in modification by brine are still partially unknown and can include hydrolysis of secoiridoid glucosides and the release of hydrolyzed products. In this study olives from various Italian cultivars were processed by natural fermentation (e.g., without a preliminary treatment of olives with NaOH) using a selected Lactobacillus strain. Processed olives are characterized by a low phenolic concentration of phenols, consisting mainly of phenyl alcohols, verbascoside, and the dialdehydic form of decarboxymethylelenolic acid linked to (3,4-dihydroxyphenyl)ethanol (3,4-DHPEA-EDA), whereas a high level of phenols occurs in olive brine from all the cultivars studied. Olives of the Coratina cultivar, control and with fermentation by Lactobacillus pentosus 1MO, were analyzed in a frozen hydrated state by cryo scanning electron microscopy and energy-dispersive X-ray microanalysis, on both surface and transversal freeze-fracture planes. Structural modifications, found in olives after fermentation, may explain the phenol release in brine.     

Fungitoxic metabolites from Erigeron apiculatus

Four enyne derivatives (1-4) and quercitrin were isolated during a bioassay-guided chromatographic separation of a methanolic extract of Erigeron apiculatus. Matricarialactone (1) and lachnophyllumlactone (2) showed a high fungitoxic activity against Pyricularia oryzae. Matricaria acid methyl ester (3) and lachnophyllum acid methyl ester (4) were, instead, less active.