Pinotage and Cabernet franc grape must were inoculated with Saccharomyces cerevisiae and Torulaspora delbrueckii yeasts. Differences in colour were observed between Pinotage (S. cerevisiae) and Pinotage (T. delbrueckii) wines, whereas differences in berry and herbaceous character were observed between Cabernet franc (S. cerevisiae) and Cabernet franc (T. delbrueckii) wines. Mouthfeel properties between treatments for both wines were not significantly different. Overall quality was slightly higher in wines inoculated with T. delbrueckii compared to wines inoculated with S. cerevisiae. Anthocyanins and flavanols measured in Pinotage wines made with T. delbrueckii were higher compared to Pinotage must inoculated with S. cerevisiae. Cabernet franc wines made with S. cerevisiae were higher in anthocyanin glycoside and flavanol concentrations compared to Cabernet franc wines made with T. delbrueckii. Insignificant differences in acetylated and coumarylated anthocyanins were evident between Cabernet franc (S. cerevisiae) and Cabernet franc (T. delbrueckii) wines. Principal component analysis showed that epigallocatechin gallate, epicatechin gallate, procyanidin B2, peonidin 3-O-glucoside, delphinidin 3-(6-acetyl) glucoside, petunidin 3-(6-acetyl) glucoside, malvidin 3-(6-acetyl) glucoside and malvidin 3-O-glucoside concentrations were highest in Pinotage wines inoculated with T. delbrueckii. Cabernet franc wines inoculated with S. cerevisiae yeasts were highest in malvidin 3-(6-p-coumaroyl) glucoside, petunidin 3-(6-p-coumaroyl) glucoside, petunidin 3-O-glucoside, epicatechin gallate and epigallocatechin gallate concentrations. Total anthocyanins were highest in Pinotage (S. cerevisiae) wines and Cabernet franc (T. delbrueckii) wines. Flavanols were highest in Pinotage (T. delbrueckii) and Cabernet franc (S. cerevisiae) wines. It is evident from the results that yeast species has an impact on the flavonoid concentrations within a grape variety.

Iterative medicinal chemistry optimization of an ester-containing astemizole (AST) analogue 1 with an associated metabolic instability liability led to the identification of a highly potent 3-trifluoromethyl-1,2,4-oxadiazole analogue 23 (Pf NF54 IC 50 = 0.012 μM; Pf K1 IC 50 = 0.040 μM) displaying high microsomal metabolic stability (HLM CL int < 11.6 μL•min −1 • mg −1 ) and > 1000-fold higher selectivity over hERG compared to AST. In addition to asexual blood stage activity, the compound also shows activity against liver and gametocyte life cycle stages and demonstrates in vivo efficacy in Plasmodium berghei-infected mice at 4 × 50 mg•kg −1 oral dose. Preliminary interrogation of the mode of action using live-cell microscopy and cellular heme speciation revealed that 23 could be affecting multiple processes in the parasitic digestive vacuole, with the possibility of a novel target at play in the organelles associated with it.

The non-Saccharomyces yeast Torulaspora delbrueckii contributes positively to the sensory properties of wines by affecting aroma and flavour due to changes in alcohols, esters, fatty acids and lactone levels. One of the less-studied aspects of T. delbrueckii is its effect on phenolic compounds relating to sensory attributes. An HPLC-DAD technique was used for the quantification of phenolic compounds in Chenin blanc wines made with S. cerevisiae and two T. delbrueckii yeasts over three vintages. Chemical and sensory data were subjected to ANOVA and PCA. VIN13, M2/1 and VIN13+M2/1 had a positive effect on the phenolic compound concentrations of Chenin blanc wines. Mouthfeel was highest in VIN13+654 wines and astringency highest in VIN13 wines. An association was evident between flavanols, astringency and mouthfeel for the VIN13, M2/1 and VIN13+M2/1 wines. Chenin blanc wines made with M2/1 and VIN13+M2/1 may result in increased phenolic compound concentrations and astringency, whereas 654 and VIN13+654 may result in wines with increased mouthfeel properties.