Ambivalence and interpersonal liking: The expression of ambivalence as social validation of attitudinal conflict

Literature on attitude similarity suggests that sharing similar attitudes enhances interpersonal liking, but it remains unanswered whether this effect also holds for ambivalent attitudes. In the present research, we shed light on the role attitudinal ambivalence plays in interpersonal liking. Specifically, we examine whether people express ambivalence strategically to generate a positive or negative social image, and whether this is dependent on the attitudinal ambivalence of their perceiver. We test two alternative hypotheses. In line with the attitude-similarity effect, people should express ambivalence toward ambivalent others to enhance interpersonal liking, as sharing ambivalence might socially validate the latter’s experience of attitudinal conflict. On the other hand, people might express more univalence, as ambivalence may drive ambivalent others toward the resolution of their attitudinal conflict, and univalent stances could help to achieve that goal. In two studies (N = 449, 149), people expressed similar attitudes to those of their perceivers, even when the latter experienced attitudinal conflict (Studies 1 and 2). Moreover, they composed an essay, the message of which validated their perceiver’s attitudinal conflict (Study 2). In line with these results, we further observe that the more people experienced their ambivalence as conflicting, the more they liked others who similarly experienced attitudinal conflict (Study 1). These findings suggest that the expression of ambivalence can have important interpersonal functions, as it might lead to an enhanced social image when interacting with those coping with attitudinal conflict

High prevalence of dengue, Zika, and chikungunya viruses in blood donors during a dengue outbreak and an endemic period in Colombia

ObjectiveArboviruses pose a challenge in ensuring the supply of pathogen-free blood components because they are not routinely screened in blood banks, and blood components from infected asymptomatic donors could be transfused. This study aimed to detect and characterize arboviral infections in Colombian blood donors.MethodsIn a cross-sectional study, the prevalence of dengue (DENV), Zika (ZIKV), and chikungunya (CHIKV) viruses and co-infections of blood donors were compared between an epidemic period (November 2019–February 2020, n = 462) and an endemic period (November 2021–August 2022, n = 1,119). Viral RNA from each donor serum was purified, and the viruses were detected using a previously standardized multiplex hemi-nested RT-PCR protocol. Subsequently, donors who tested positive were surveyed 15 days after the detection of the virus to identify clinical characteristics related to the arboviral infection. The prevalences of each virus were presented as percentages and compared between epidemic and endemic periods.ResultsSignificantly higher prevalences were found in the epidemic period compared with the endemic period for DENV (14.5 vs. 1.9%), ZIKV (7.8 vs. 0.3%), CHIKV (8 vs. 3.3%), and co-infections (4.3 vs. 0.2%). The survey response rate of positive donors in the two periods was 83/175 (47%). In total, 57% of the donors surveyed were asymptomatic. Symptomatic donors most frequently reported headache (31%), malaise (13%), arthralgia (10%), and fever/chills (8%).ConclusionThe prevalence observed in epidemic and endemic periods was higher than that reported in other studies in the Americas. The high proportion of asymptomatic cases found, in addition to the mild and nonspecific manifestations among the symptomatic, may limit the effectiveness of the donor selection criteria used to mitigate the risk of transfusion-transmitted arboviruses

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Abstract Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Ambivalence and interpersonal liking: The expression of ambivalence as social validation of attitudinal conflict

Literature on attitude similarity suggests that sharing similar attitudes enhances interpersonal liking, but it remains unanswered whether this effect also holds for ambivalent attitudes. In the present research, we shed light on the role attitudinal ambivalence plays in interpersonal liking. Specifically, we examine whether people express ambivalence strategically to generate a positive or negative social image, and whether this is dependent on the attitudinal ambivalence of their perceiver. We test two alternative hypotheses. In line with the attitude-similarity effect, people should express ambivalence towards ambivalent others to enhance interpersonal liking, as sharing ambivalence might socially validate the latter’s experience of attitudinal conflict. On the other hand, people might express more univalence, as ambivalence may drive ambivalent others towards the resolution of their attitudinal conflict and univalent stances could help to achieve that goal. In two studies (N = 449, 149), people expressed similar attitudes to those of their perceivers, even when the latter experienced attitudinal conflict (Study 1 and 2). Moreover, they composed an essay, the message of which validated their perceiver’s attitudinal conflict (Study 2). In line with these results, we further observe that the more people experienced their ambivalence as conflicting, the more they liked others who similarly experienced attitudinal conflict (Study 1). These findings suggest that the expression of ambivalence can have important interpersonal functions, as it might lead to an enhanced social image when interacting with those coping with attitudinal conflict

Applications of Metschnikowia pulcherrima in Wine Biotechnology

Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in Mp is supported by the expression of many extracellular activities, some of which enhance the release of varietal aromatic compounds. The low fermentative power of Mp makes necessary the sequential or mixed use with Saccharomyces cerevisiae (Sc) to completely ferment grape musts. Mp has a respiratory metabolism that can help to lower ethanol content when used under aerobic conditions. Also, Mp shows good compatibility with Sc in producing a low-to-moderate global volatile acidity and, with suitable strains, a reduced level of H2S. The excretion of pulcherrimin gives Mp some competitive advantages over other non-Saccharomyces yeasts as well as providing some antifungal properties

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

Yeast are able to modulate many sensory parameters of wines during red must fermentation. The effect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s. Yeast can increase grape anthocyanin’s color by acidification by hyperchromic effect (increase of flavylium molecules). Recent studies with non-Saccharomyces species, as Lachancea thermotolerans, described the intense effect of some strains on anthocyanin’s color, and subsequent, stability, by strongly reducing wine’s pH during fermentation. Moreover, selected yeast strains of Saccharomyces have been shown to release metabolites such as pyruvic acid or acetaldehyde that promote the formation of vitisin A and B pyranoanthocyanins during must fermentation. Schizosaccharomyces pombe, because of its specific metabolism, can produce higher concentrations of pyruvate, which enhances the formation of vitisin A-type derivatives. The hydroxycinnamate decarboxylase activity that some Saccharomyces strains express during fermentation also promotes the formation of vinylphenolic derivatives. Some non-Saccharomyces species, such as S. pombe or P. guilliermondii can also improve the production of these derivatives compared to selected strains of Saccharomyces cerevisiae. Lastly, some yeasts are also able to modulate the formations of polymeric pigments between grape anthocyanins and flavonoids, such as catechins and procyanidins

Non-Saccharomyces yeasts in ternary culture fermentations as a biotechnology to improve quality in warm climate wines = Fermentaciones ternarias con levaduras no-saccharomyces como estrategia biotecnológica para mejorar la calidad organoléptica de vinos de zonas cálidas

Changes in climate patterns have produced modifications in Vitis vinifera grapes maturation processes, especially in recent years, with an impact on the winemaking technology. Microbiological strategies may represent alternatives to mitigate the negative effects that climate change can produce on vines and grapes. Yeast species like Torulaspora delbrueckii and Metschnikowia pulcherrima with important enzymatic activity and, strains of the species Lachancea thermotolerans with the potential to produce large amounts of lactic acid during fermentation may be used in mixed cultures as starters in winemaking to modify the whole sensory perception after an increase in lactic acid production. The final alcoholic volume is achieved by the use of highfermentative power yeasts strains from the species Saccharomyces cerevisiae. The overall perception of these ongoing experimental wines is expected to be translated into less astringent and slightly more acidic wines with floral and fruity notes often not associated to these types of wine. Such sensory profile may be perceived as freshness by consumers. Important to mention is the fact that having wines with lower pH values may also imply the use of less dosages of SO2 as antimicrobial adjuvant also translated into the production of red wines with interesting color profiles

Reconstructing the Origins of the Somatostatin and Allatostatin-C Signaling Systems Using the Accelerated Evolution of Biodiverse Cone Snail Toxins

Somatostatin and its related peptides (SSRPs) form an important family of hormones with diverse physiological roles. The ubiquitous presence of SSRPs in vertebrates and several invertebrate deuterostomes suggests an ancient origin of the SSRP signaling system. However, the existence of SSRP genes outside of deuterostomes has not been established, and the evolutionary history of this signaling system remains poorly understood. Our recent discovery of SSRP-like toxins (consomatins) in venomous marine cone snails (Conus) suggested the presence of a related signaling system in mollusks and potentially other protostomes. Here, we identify the molluscan SSRP-like signaling gene that gave rise to the consomatin family. Following recruitment into venom, consomatin genes experienced strong positive selection and repeated gene duplications resulting in the formation of a hyperdiverse family of venom peptides. Intriguingly, the largest number of consomatins was found in worm-hunting species (>400 sequences), indicating a homologous system in annelids, another large protostome phylum. Consistent with this, comprehensive sequence mining enabled the identification of SSRP-like sequences (and their corresponding orphan receptor) in annelids and several other protostome phyla. These results established the existence of SSRP-like peptides in many major branches of bilaterians and challenge the prevailing hypothesis that deuterostome SSRPs and protostome allatostatin-C are orthologous peptide families. Finally, having a large set of predator–prey SSRP sequences available, we show that although the cone snail’s signaling SSRP-like genes are under purifying selection, the venom consomatin genes experience rapid directional selection to target receptors in a changing mix of prey

Non-Saccharomyces yeasts in ternary culture fermentations as a biotechnology to improve quality in warm climate wines = Fermentaciones ternarias con levaduras no-saccharomyces como estrategia biotecnológica para mejorar la calidad organoléptica de vinos de zonas cálidas

Changes in climate patterns have produced modifications in Vitis vinifera grapes maturation processes, especially in recent years, with an impact on the winemaking technology. Microbiological strategies may represent alternatives to mitigate the negative effects that climate change can produce on vines and grapes. Yeast species like Torulaspora delbrueckii and Metschnikowia pulcherrima with important enzymatic activity and, strains of the species Lachancea thermotolerans with the potential to produce large amounts of lactic acid during fermentation may be used in mixed cultures as starters in winemaking to modify the whole sensory perception after an increase in lactic acid production. The final alcoholic volume is achieved by the use of highfermentative power yeasts strains from the species Saccharomyces cerevisiae. The overall perception of these ongoing experimental wines is expected to be translated into less astringent and slightly more acidic wines with floral and fruity notes often not associated to these types of wine. Such sensory profile may be perceived as freshness by consumers. Important to mention is the fact that having wines with lower pH values may also imply the use of less dosages of SO2 as antimicrobial adjuvant also translated into the production of red wines with interesting color profiles