Exercise reveals precocious-subclinical cardiovascular and muscular dysfunction in transfusion dependent beta-thalassemia (TDT) patients without cardiac iron overload.

Probiotics are live microorganisms that confer health benefits by supporting gut health, immune function, and protection against gastrointestinal pathogens and are commonly associated with fermented foods. Commercial probiotic formulations are dominated by , , , and . Generally Recognized as Safe (GRAS) microorganisms are increasingly exploited in food, dairy, and beverage industries due to their fermentative versatility, metabolic activity, and health-promoting potential.In food systems, probiotic microorganisms contribute to product safety, shelf life, and sensory quality, while effective probiotic strains must exhibit tolerance to gastrointestinal stress, adhesion capacity, and absence of virulence factors to ensure functional safety. Fermentation is a long-established biotechnological process integral to traditional diets, particularly in Asia, where it plays a vital role in food preservation and flavor development. The region of Northeast India, characterized by rich biodiversity and strong ethnocultural traditions, hosts a wide range of indigenous fermented foods that form an integral part of the regional diet. Among these, Berma, a traditional salt-fermented fish product of Tripura, India is widely consumed for its distinctive aroma and nutritional value. Despite its cultural significance, the microbial diversity of Berma remains poorly characterized, particularly with respect to probiotic functionality and metabolite production. Berma is prepared by salt fermentation of silver barb fish () and is valued for its pungent aroma and complex flavor profile. Flavor development in fermented foods is primarily driven by microbial metabolism, particularly proteases and lipases, which hydrolyze proteins and lipids into volatile compounds such as esters, aldehydes, ketones, and alcohols. These metabolites strongly influence sensory perception and consumer acceptance. In addition to sensory enhancement, certain fermented food–associated microorganisms exhibit probiotic traits such as stress tolerance, antimicrobial activity, and epithelial adhesion. However, systematic investigations targeting dual-functional strains that combine probiotic efficacy and aroma-generating capacity remain limited, particularly in indigenous fermented foods of Northeast India.