<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Amina DOUBBI BOUNOUA</style></author><author><style face="normal" font="default" size="100%">Mokhtaria Yasmina BOUFADI</style></author><author><style face="normal" font="default" size="100%">Karima BOUGUEROUA</style></author><author><style face="normal" font="default" size="100%">Soumia KEDDARI</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Preparation, Characterization and Wound Healing Effect of β Chitosan and Gelatin Hydrogels from Sepia Officinalis: In Vivo Study</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Gelatin</style></keyword><keyword><style  face="normal" font="default" size="100%">Hydrogel</style></keyword><keyword><style  face="normal" font="default" size="100%">Os</style></keyword><keyword><style  face="normal" font="default" size="100%">Sepia Officinalis</style></keyword><keyword><style  face="normal" font="default" size="100%">Skin</style></keyword><keyword><style  face="normal" font="default" size="100%">Wound Healing</style></keyword><keyword><style  face="normal" font="default" size="100%">β Chitosan</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2025</style></year><pub-dates><date><style  face="normal" font="default" size="100%">April 2025</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">17</style></volume><pages><style face="normal" font="default" size="100%">244-251</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;Wound healing is a fundamental process through which the body repairs itself following damage to the skin's integrity. This process is intricate and involves multiple biological mechanisms. The objective of this study is to assess the wound healing properties of β-chitosan and gelatin hydrogels. Twenty-five rats were divided into five groups to facilitate the evaluation of wound closure rates and histopathological changes. Upon analyzing the results, we noted a decrease in the initial surface area of all wounds examined. The extent of contraction varied depending on the type of hydrogel used. By day 14, the contraction was most significant in the hydrogel (ch + gel) group (97.30%), followed closely by β-chitosan (96.72%) and gelatin (96.63%), as well as the cicatryl-bio treatment (92.76%).&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">2</style></issue><work-type><style face="normal" font="default" size="100%">Research Article</style></work-type><section><style face="normal" font="default" size="100%">244</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Amina DOUBBI BOUNOUA&lt;sup&gt;1&lt;/sup&gt;, Mokhtaria Yasmina BOUFADI&lt;sup&gt;1,2,3*&lt;/sup&gt;, Karima BOUGUEROUA&lt;sup&gt;1&lt;/sup&gt;, Soumia KEDDARI&lt;sup&gt;1&lt;/sup&gt; &lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Laboratory of Bioeconomics, Food Safety and Health, Faculty of Natural Sciences and Life, University of Abdelhamid Ibn Badis, Mostaganem 27000, ALGERIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Faculty of biology, University of Houari Boumediene USTHB Algiers 16000, ALGERIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Libre university of Brussels, 1050 Brussels, BELGIUM.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Mokhtaria Yasmina BOUFADI</style></author><author><style face="normal" font="default" size="100%">Soumia KEDDARI</style></author><author><style face="normal" font="default" size="100%">Faiza MOULAI-HACENE</style></author><author><style face="normal" font="default" size="100%">Sara CHAA</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Chemical Composition, Antioxidant and Anti-Inflammatory Properties of Salvia Officinalis Extract from Algeria</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Biomarkers of inflammation</style></keyword><keyword><style  face="normal" font="default" size="100%">HPLC/UV</style></keyword><keyword><style  face="normal" font="default" size="100%">Lipoperoxydation</style></keyword><keyword><style  face="normal" font="default" size="100%">Oxydative stress</style></keyword><keyword><style  face="normal" font="default" size="100%">Salvia officinalis</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2021</style></year><pub-dates><date><style  face="normal" font="default" size="100%">March 2021</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">13</style></volume><pages><style face="normal" font="default" size="100%">506-515</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Background:&lt;/strong&gt; Due to its flavoring and seasoning properties, &lt;em&gt;Salvia officinalis &lt;/em&gt;has been widely used in the preparation of many foods. In folk medicine in Asia and Latin America, it has been used for the treatment of various types of disorders, including seizures, ulcers, rheumatism, inflammation, dizziness, and high blood sugar. &lt;strong&gt;Objective: &lt;/strong&gt;The purpose of this study is to determine the chemical composition by HPLC/UV, antioxidant activity and lipid peroxidation; thus the, the anti-inflammatory effect of the ethanolic extract of &lt;em&gt;Salvia officinalis &lt;/em&gt;(EES) on certain homeostatic parameters, inflammatory biomarkers and antioxidant status in Wistar rats subjected to inflammation induced by carrageenan. &lt;strong&gt;Method:&lt;/strong&gt; Male rats (&lt;em&gt;n&lt;/em&gt; = 24) were exposed to inflammation of the peritoneal by carrageenan (200 μL: 2%) and treated for 5 days with ethanolic extract of &lt;em&gt;Salvia officinalis&lt;/em&gt; (EES) in order to repair the damage caused by inflammation on homeostasis, TNF-α and PGE2. &lt;strong&gt;Results:&lt;/strong&gt; The results of scavenging of DPPH and lipoperoxidation of the extract, showed an IC&lt;sub&gt;50 &lt;/sub&gt;of 29.69 ± 1.32 and 46.17 ± 1.51 μg/mL, respectively. The identification of EEC by HPLC shows the presence of polyphenolic acids (salvianolic acid, rosmarinic acid, caffeic acid, ferulic acid) and many flavonoids (Cirsimaritin, Catechin, Acacetin, kaempferol, pinocembrine, quercetin). Salvia extract contains 221.08 ± 2.36 mg EAG/g and 80.54 ± 1.3 mg EQ/g dry extract. Compared to the control group, carrageenan induced a substantial decrease (P&amp;lt;0.05) in antioxidant enzymes and a highly significant increase (P&amp;lt;0.05) in homeostatic parameters (blood sugar, CRP and fibrinogen), biomarkers of inflammation (TNF-α and PGE2) and malondialdehyde levels. &lt;strong&gt;Conclusion:&lt;/strong&gt; The administration of Salvia extract corrects this perturbation where there is an improvement in antioxidant enzymes and a decrease in biomarkers of inflammation. &lt;em&gt;Salvia officinalis&lt;/em&gt; has been able to repair carrageenin-induced perturbations homeostasis and inflammation markers in Wistar rats.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">2</style></issue><work-type><style face="normal" font="default" size="100%">Research Article</style></work-type><section><style face="normal" font="default" size="100%">506</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Mokhtaria Yasmina BOUFADI&lt;sup&gt;1,2,&lt;/sup&gt;*, Soumia KEDDARI&lt;sup&gt;1&lt;/sup&gt;, Faiza MOULAIHACENE&lt;sup&gt;1&lt;/sup&gt;, Sara CHAA&lt;sup&gt;1&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS). Faculty of Natural Sciences and Life. Abdelhamid Ibn Badis University, Mostaganem, ALGERIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Libre University, Brussels, BELGIUM.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Soumia KEDDARI</style></author><author><style face="normal" font="default" size="100%">Mokhtaria Yasmina BOUFADI</style></author><author><style face="normal" font="default" size="100%">Meriem MOKHTAR</style></author><author><style face="normal" font="default" size="100%">Djahira HAMED</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Culture of Lactic Acid Bacteria in Natural Environments Based on Dates</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Dates</style></keyword><keyword><style  face="normal" font="default" size="100%">Fermentation</style></keyword><keyword><style  face="normal" font="default" size="100%">Lactic acid bacteria</style></keyword><keyword><style  face="normal" font="default" size="100%">Medium</style></keyword><keyword><style  face="normal" font="default" size="100%">MRS</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2021</style></year><pub-dates><date><style  face="normal" font="default" size="100%">May 2021</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">13</style></volume><pages><style face="normal" font="default" size="100%">675-681</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Introduction:&lt;/strong&gt; Lactic acid bacteria are used in the food industry and have restrictive criteria for probiotic potential. The most common growth media used for lactic acid bacteria is de Man, Rogosa, and Sharpe culture medium (MRS). &lt;strong&gt;Methods: &lt;/strong&gt;In this study, three culture media were developed (date powder DP, date core DC and date core associated with lentils CL) based on locally available plant materials with a low market value to obtain a less expensive culture medium compared to the reference medium MRS for the growth of lactic acid bacteria. Four lactic strains were used (&lt;em&gt;Lactobacillus acidophilus&lt;/em&gt; LbA-CECT4529, &lt;em&gt;Lactobacillus plantarum &lt;/em&gt;LbP-CECT 748, &lt;em&gt;Bifidobacterium animalis &lt;/em&gt;subsp lactis Bb12 and &lt;em&gt;Bifidobacterium bifidum &lt;/em&gt;Bb 443). The growth and acidification kinetics of the tested strains were evaluated. The content sugar was determinate with HPLC.&lt;strong&gt; Results: &lt;/strong&gt;All lactic bacteria were able to grow on all culture media, but the best results were obtained with MRS and DP media. No significant difference (&lt;em&gt;p&lt;/em&gt; &amp;lt;0.05) was observed between DP and MRS medium. The consumption of sugars and proteins in the DP medium was good with all tested bacteria (70.87 to 81.96% and 71.42 to 80.90%, respectively). After the analysis of sugar content of DP medium before and after fermentation with high-performance liquid chromatography (HPLC), fructose was the only sugar detected (45.28μg/ml ± 0.24). After fermentation, 83% of fructose was consumed by Bb12. &lt;strong&gt;Conclusion: &lt;/strong&gt;The present data allow us to conclude that date medium promotes the growth of lactic bacteria and can be considered as MRS standard medium substitute.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">3</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">675</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Soumia KEDDARI&lt;sup&gt;1,&lt;/sup&gt;*, Mokhtaria Yasmina BOUFADI&lt;sup&gt;1&lt;/sup&gt;, Meriem MOKHTAR&lt;sup&gt;1&lt;/sup&gt;, Djahira HAMED&lt;sup&gt;1&lt;/sup&gt; &lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Laboratory of Beneficial Microorganisms, Functional Foodand Health (LMBAFS), Faculty of Natural Sciences and Life. Abdelhamid Ibn Badis University, Mostaganem, ALGERIA.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Faiza MOULAI-HACENE</style></author><author><style face="normal" font="default" size="100%">Mokhtaria Yasmina BOUFADI</style></author><author><style face="normal" font="default" size="100%">Soumia KEDDARI</style></author><author><style face="normal" font="default" size="100%">Abdelkader HOMRANI</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Chemical Composition and Antimicrobial Properties of Elettaria cardamomum Extract</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Antimicrobial activity</style></keyword><keyword><style  face="normal" font="default" size="100%">Chemical composition</style></keyword><keyword><style  face="normal" font="default" size="100%">Elettaria cardamomum</style></keyword><keyword><style  face="normal" font="default" size="100%">Pathogenic strains</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2020</style></year><pub-dates><date><style  face="normal" font="default" size="100%">August 2020</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">12</style></volume><pages><style face="normal" font="default" size="100%">1058-1063</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Introduction: &lt;/strong&gt;Cardamom, also known as&lt;em&gt; Elettaria cardamomum,&lt;/em&gt; a venerated perennial herb like the &quot;Queen of Spices&quot; belongs to the Zingiberaceae family. She holds various pharmacological activities due to its phytochemicals it contains such as; phenols, tannins, terpenoids, flavonoids, sterols. &lt;strong&gt;Methods: &lt;/strong&gt;The study included the determination of the chemical composition of&lt;em&gt; Elettaria cardamomum&lt;/em&gt; ethanolic extract (EEC) by HPLC/UV and evaluated their antimicrobial potential against ten pathogenic reference strains using two complementary techniques: the method of diffusion from solid discs and the determination of minimum inhibitory concentrations (MIC). &lt;strong&gt;Results:&lt;/strong&gt; The results obtained from chemical identification of the EEC showed the presence of polyphenolic acids (rosmarinic acid, caffeic acid, ferulic acid, etc.) and many flavonoids (kaempferol, chrysin, galangin, pinocembrine, quercetin, etc.). The results of the antimicrobial effect showed that the extract reacted positively on almost all the microbial strains tested. The EEC extract significantly inhibited the growth of microbial strains, with a broader antimicrobial spectrum with extensive action with inhibitory zones between 8 and 33 mm in diameter. Thus, this extract revealed a dose-dependent antimicrobial activity on these microbial strains used. However, the inhibitory potential of the cardamom extract was variable compared to their MIC ranging from 6.25 to 12.5 mg of dry extract/mL. Therefore, the strains least susceptible to EEC are &lt;em&gt;Bacillus subtilis, Escherichia coli, Aspergillus niger&lt;/em&gt; and&lt;em&gt; Candida albicans&lt;/em&gt;. &lt;strong&gt;Conclusion: &lt;/strong&gt;This activity is due to the phenolic compounds produced by the EEC extract. This extract can be used for the development of plant medicines against microbial infections and fungal infestations.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">5</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">1058</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Faiza MOULAI-HACENE&lt;sup&gt;1&lt;/sup&gt;, Mokhtaria Yasmina BOUFADI&lt;sup&gt;2,3,&lt;/sup&gt;*, Soumia KEDDARI&lt;sup&gt;2&lt;/sup&gt;, Abdelkader HOMRANI&lt;sup&gt;1&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Laboratory of Sciences and Techniques of Animal Production (LSTPA), Faculty of Natural Sciences and Life, Abdelhamid Ibn Badis University, Mostaganem, ALGERIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Natural Sciences and Life, Abdelhamid Ibn Badis University, Mostaganem, ALGERIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Université Libre de Bruxelles, Brussels, BELGIUM.&lt;/p&gt;
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