Carotenoids from the ripening bacterium impart color to the rind of the French cheese, Fourme de Montbrison (PDO).

Rind color of some high-value PDO cheeses is related to the presence of carotenoids, but little is known about the structure of the pigmented compounds and their origin. Our objective was to describe the carotenoids extracted from the rind of a French cheese, Fourme de Montbrison, and to compare them with the pigments produced by a bacterial strain used as an adjunct culture in the cheese ripening process. Eleven carotenoids were detected in the cheese rinds or in the biomass of .

Pharmacology of (2S,4Z)-N-[(2S)-2-hydroxy-2-phenylethyl]-4-(methoxyimino) -1-[(2'-methyl[1,1'-biphenyl]-4-yl)carbonyl]-2-pyrrolidinecarboxamide, a new potent and selective nonpeptide antagonist of the oxytocin receptor.

We have discovered a new, potent, selective, and orally active oxytocin receptor antagonist, (2S,4Z)-N-[(2S)-2-hydroxy-2-phenylethyl]-4-(methoxyimino)-1-[(2'-methyl[1,1'-biphenyl]-4-yl)carbonyl]-2-pyrrolidinecarboxamide (compound 1). We report the biochemical, pharmacological, and pharmacokinetic characterization in vitro and in vivo of this compound. Compound 1 competitively inhibits binding of [3H]oxytocin and the peptide antagonist 125I-ornithine vasotocin analog to human and rat oxytocin receptor expressed in human embryonic kidney 293-EBNA or Chinese hamster ovary cells with nanomolar potency.