The increasing resistance of microorganisms to conventional chemicals and drugs is a serious and evident worldwide problem that has prompted research into the identification of new biocides with broad activity. Plants and their derivatives, such as essential oils, are often used in folk medicine. In nature, essential oils play an important role in the protection of plants. Essential oils contain a wide variety of secondary metabolites that are capable of inhibiting or slowing the growth of bacteria, yeasts and moulds. Essential oils and their components have activity against a variety of targets, particularly the membrane and cytoplasm, and in some cases, they completely change the morphology of the cells. This brief review describes the activity of essential oils against pathogenic bacteria.

Since ancient times, folk medicine and agro-food science have benefitted from the use of plant derivatives, such as essential oils, to combat different diseases, as well as to preserve food. In Nature, essential oils play a fundamental role in protecting the plant from biotic and abiotic attacks to which it may be subjected. Many researchers have analyzed in detail the modes of action of essential oils and most of their components. The purpose of this brief review is to describe the properties of essential oils, principally as antifungal agents, and their role in blocking cell communication mechanisms, fungal biofilm formation, and mycotoxin production.

This study aimed to compare phenotypic and genetic characteristics of Lactobacillus rhamnosus strains isolated at the end of the ripening of Parmigiano Reggiano cheese and to investigate an important prerequisite of probiotic interest, such as the capability to survive at low pH and in presence of bile salts. The use of API 50 CH, RAPD-PCR analysis and species-specific PCR allowed to ascertain the identity of 63 L. rhamnosus strains. Three L. rhamnosus strains isolated from Parmigiano Reggiano cheese, L. rhamnosus ATCC 7469T and the commercial strain L. GG were assayed to estimate the resistance to various stress factors reproducing in vitro some conditions of the gastro-intestinal environment such as low pH and different amounts of bile salts and acids. The behaviour of almost all the tested strains isolated from Parmigiano Reggiano cheese resulted analogous to that showed by L. GG.

Multidrug resistance (MDR) is regarded as one of the bottlenecks of successful clinical treatment for numerous chemotherapeutic agents. Multiple key regulators are alleged to be responsible for MDR and making the treatment regimens ineffective. In this review, we discuss MDR in relation to P-glycoprotein (P-gp) and its down-regulation by natural bioactive molecules. P-gp, a unique ATP-dependent membrane transport protein, is one of those key regulators which are present in the lining of the colon, endothelial cells of the blood brain barrier (BBB), bile duct, adrenal gland, kidney tubules, small intestine, pancreatic ducts and in many other tissues like heart, lungs, spleen, skeletal muscles, etc. Due to its diverse tissue distribution, P-gp is a novel protective barrier to stop the intake of xenobiotics into the human body. Over-expression of P-gp leads to decreased intracellular accretion of many chemotherapeutic agents thus assisting in the development of MDR. Eventually, the effectiveness of these drugs is decreased. P-gp inhibitors act by altering intracellular ATP levels which are the source of energy and/or by affecting membrane contours to increase permeability. However, the use of synthetic inhibitors is known to cause serious toxicities. For this reason, the search for more potent and less toxic P-gp inhibitors of natural origin is underway. The present review aims to recapitulate the research findings on bioactive constituents of natural origin with P-gp inhibition characteristics. Natural bioactive constituents with P-gp modulating effects offer great potential for semi-synthetic modification to produce new scaffolds which could serve as valuable investigative tools to recognize the function of complex ABC transporters apart from evading the systemic toxicities shown by synthetic counterparts. Despite the many published scientific findings encompassing P-gp inhibitors, however, this article stand alones because it provides a vivid picture to the readers pertaining to Pgp inhibitors obtained from natural sources coupled with their mode of action and structures. It provides first-hand information to the scientists working in the field of drug discovery to further synthesise and discover new P-gp inhibitors with less toxicity and more efficacies.

International audienceAss's milk yield and chemical composition were investigated in two lactations at d 28, 45, 60, 75, 90, 105, 135 and 150 after parturition. Milk yield per milking (averaging 740 mL) of 6 asses of Martina Franca (n = 3) and Ragusana (n = 3) breeds, which quickly adapted to the milking machine procedures, increased in the second (or third) milking per day but was unaffected by stage of lactation or breed. Year of lactation, stage of lactation, breed and milking time did not influence the gross composition of the milk, except for fat and protein contents. The overall average protein percentage (1.72 g$\cdot$100 g$^{-1}$ of milk), showing a significant negative trend throughout lactation, was characterised by low casein (47.3% of crude protein) and whey protein contents (36.9% of crude protein). A specific whey protein profile was also found, being the relative percentage on total whey protein 4.48%, 6.18%, 29.85%, 21.03% and 22.56% for respectively lactoferrin, serum albumin, $\beta$-lactoglobulin, lysozyme and $\alpha$-lactoalbumin. The low average fat content of ass's milk (0.38 g$\cdot$100 g$^{-1}$ of milk), showing a high individual variability, was significantly affected by the year of the study; the lipid fraction was also characterised by high levels of linoleic (average 8.15 g$\cdot$100 g$^{-1}$ of total fatty acids) and linolenic acid (average 6.32 g$\cdot$100 g$^{-1}$ of total fatty acids). The ash content of ass's milk (0.39 g$\cdot$100 g$^{-1}$ of milk) was constant throughout the experimental period and showed high levels of Ca and P, the ratio of which, ranging between 0.93 and 2.37, was on average 1.48.Composition et caractéristiques du lait d'ânesse. La production et la composition chimique du lait d'ânesse ont été évaluées sur deux lactations successives à 28, 45, 60, 75, 90, 105, 135 et 150 jours après la mise bas. Au total, 6 ânesses de race Martina Franca (n = 3) et de race Ragusana (n = 3), rapidement adaptées à la traite mécanique, ont été utilisées. La production laitière par traite et par jour (en moyenne 740 mL) a été supérieure lors de la seconde (ou troisième) traite. Elle n'a été affectée ni par le stade de lactation ni par la race. L'année de lactation, le stade de lactation, la race et l'heure de traite n'ont pas influencé la composition brute du lait sauf ses teneurs en lipides et en protéines. Le pourcentage de protéines (moyenne de 1,72 g$\cdot$100 g$^{-1}$ de lait) a eu tendance à diminuer significativement tout au long de la lactation, et a été caractérisé par une teneur réduite en caséine (47,3 % des matières azotées) et en protéines sériques (36,9 % des matières azotées). Un profil particulier des protéines sériques a été mis en évidence, avec un pourcentage relatif par rapport aux protéines sériques totales de 4,48, 6,18, 29,85, 21,03 et 22,56 %, respectivement, pour la lactoferrine, la sérum albumine, la $\beta$-lactoglobuline, le lysozyme et l'$\alpha$-lactalbumine. La faible teneur du lait en matières grasses (0,38 g$\cdot$100 g$^{-1}$) a été caractérisée par une variabilité individuelle élevée. La fraction lipidique a présenté des niveaux élevés d'acide linoléique (moyenne de 8,15 g$\cdot$100 g$^{-1}$ d'acides gras totaux) et linolénique (moyenne de 6,32 g$\cdot$100 g$^{-1}$ d'acides gras totaux). Le contenu en cendres (0,39 g$\cdot$100 g$^{-1}$ de lait) n'a pas varié au cours de la période expérimentale et a été caractérisé par des valeurs élevées de Ca et de P, avec un rapport Ca/P compris entre 0,93 et 2,37 et une valeur moyenne de 1,48