sarboten) fruits and Lactobacillus rhamnosus on hair growth in mice. The bacterial number after fermentation always remained higher than 6 log CFU/mL and the pH of those ranged from 4 to 6. Mice topically

applied with 0.1 mL essence at once daily for 8 days after shaving furs of their back showed more significant hair growth promoting effect than that of minoxidil. Body SNS-032 mouse weight and food intake of all groups didn’t show significant difference. Furthermore, histological evaluation showed that the essence containing fermented products markedly increased the depth and size of the hair follicles, as compared to the minoxidil.”
“A culture model was developed in Vitis vinifera L, cultivar ‘Chardonnay’ for studying SE (Somatic Embryogenesis). Proteases inhibitor The auxin 2,4-D (2,4-Dichlorophenoxyacetic acid) was used to induce indirect secondary embryogenesis at a high rate, starting from embryos derived from embryogenic cultures previously obtained. Cotyledonary embryos were shown to be more responsive to SE induction than embryos at

the torpedo-stage and were used for molecular analyses. The expression of SERK (Somatic Embryogenesis Receptor Kinase), L1L (Leafy Cotyledon I Like) and a set of PR (Pathogenesis-Related) genes was monitored during the whole SE process. VvSERK1. VvSERK2 and VvL1L were down-regulated by the 2,4-D treatment but expressed in embryonic tissues. On the contrary, VvPR1, VvPR8, VvPR10.1 and VvPR10.3 were strongly up-regulated by the 2,4-D treatment, and their transcripts were not or only weakly detected in clusters of secondary embryos. VvSERK3, VvPR3 and VvPR10.2 were more stably expressed in all tissues examined. The discussion deals with the putative role of the different genes in grapevine SE. (C) 2009 Elsevier Masson SAS. All rights reserved.”
“The objective of the present work was to determine the effect

of the addition of a microorganism derived emulsifier on the quality of bread. The effect of Bacillus subtilis SPB1 biosurfactant has been investigated in comparison to a commercial surfactant, the soya lecithin. Indeed, it led to a better shape and a greater specific AZD6738 volume and voided fraction of loaves. Also, results showed that SPB1 bioemulsifier addition improved considerably the texture profile of bread, mainly at a concentration of 0.075%(w/w). In fact, we showed a notable decrease of firmness, chewiness, and adhesion values with a slight increase of cohesion for bread added emulsifier. According to crumb texture evolution during storage, SPB1 biosurfactant exhibited a significant antistaling effect. Moreover, SPB1 biosurfactant addition reduced significantly bread susceptibility to microbial contamination. These results proved that SPB1 biosurfactant could be of a great interest in the bread-making industry.