Influenze tra processo ed esiti: alleanza, coesione e cambiamento in un gruppo terapeutico a lungo termine

Research is currently moving in the direction of an integration between the outcome measures of the patients and the relational and/or structural factors that can facilitate their change. It is increasingly important to focus studies on the relationship between process and outcome, especially with regard to psychodynamic group therapy. These treatments, very complex and difficult to operationalize, still pose critical questions for research such as what are the main elements of the therapeutic process that are activated in these therapies?Many efforts are to be made in understanding which factors develop in groups and the conditions that positively influence the success of therapy. Important is, moreover, the work of conceptual and "operational" depth on the different constructs, to better understand their nature and differences and build tools to more easily detect their features. Therapeutic alliance and cohesion are among the most investigated process variables, because of their role on the results of therapy.This study investigates these two variables in a therapeutic group with severe patients and analyzes their associations with treatment outcomes in term of symptoms and defenses. A long-term, semi-open group meeting on a weekly basis was examined. The observation was carried out for a period of 18 months, for a total amount of 50 sessions; 11 patients with different diagnoses in Axis I and II DSM IV were examined. Outcome measures: SCL-90 - Symptom Check List; OQ-45 - Outcome Questionnaire 45.2; DSQ - Defense Style Questionnaire.Process measures: CALPAS-G: California Psychotherapy Alliance Scale-Group; GMLCS: Group/Member/Leader Cohesion Scale. The observation period was divided into 3 phases according to re-modulations of the setting (new entries, overcomes, dropout). Significant correlations between alliance, cohesion and outcomes were found in the three phases. During the phase of greater instability, the predominant role of cohesion and, more generally, dimensions related to group commitment emerge. Results offer interesting suggestions about the differentiation between Alliance and Cohesion and their different relationship with outcomes and process evolution

Halogen bonds direct the solid state architectures of a multivalent iodopropargylcalix[4]arene

The iodoalkynyl group is a ditopic synthon, able to act as a halogen bond (XB) donor through the iodine atom and as an XB acceptor on the C≡C triple bond. With the aim of exploring the self-assembly properties via XB of calix[4]arene macrocycles containing this synthon, we synthesized and characterized a tetra(iodopropargyl)calix[4]arene (3). In the solid state, all the iodoalkynyl units of 3 are involved in intermolecular XB interactions as both donors and acceptors, resulting in a two-dimensional network of calixarene double layers. On the contrary, in the cocrystal of 3 with 4,4′-bipyridine, a bidentate XB acceptor, the iodine atoms are halogen bonded to the pyridine nitrogen atoms forming a one-dimensional ribbon of calixarenes alternated by two 4,4′-bipyridine units. These supramolecular architectures are the first example of solid-state networks of calixarene derivatives where the self-assembly is mostly driven by XBs

Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid

In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate. The strain was identified as Paenibacillus azoreducens by 16S rRNA analysis (99.85% similarity with P. azoreducens CM1(T)). Acetic acid is the main component of vinegar but also an industrial commodity produced by chemical synthesis. Sustainable routes for obtaining acetic acid are of great interest for decreasing the environmental impact generated by chemical syntheses. Biological acetic acid production is effective for vinegar production by acetic acid bacteria, but it cannot economically compete with the chemical synthesis for producing it as a pure commodity. Considering the need to improve the yield of pure acetic acid produced by microbial conversions, in this study, P8 strain was chosen for designing processes in different fermentation conditions. Tests were conducted in single and semi-continuous systems, using rice wine as substrate. Acetic acid produced by P8 strain was compared with that of Acetobacter pasteurianus (UMCC 2951), a strain known for producing acetic acid from rice wine. Even though the fermentation performances of P. azoreducens P8 were slightly lower than those of acetic acid bacteria usually used for vinegar production, results highlight its suitability for producing acetic acid. The final acetic acid produced by P. azoreducens P8 was 73 g/L, in a single stage fermentation, without losses. In nine cycles of semi-continuous regime the average of acetification rate was 0.814 (g/L/days). Two main attributes of P. azoreducens P8 are of relevance for producing acetic acid, namely the ability to grow at temperature higher (+ 37 degrees C), than mesophilic acetic acid bacteria, and the absence of cytoplasmic assimilation of acetic acid. These features allow to design multiple strains cultures, in which P. azoreducens can acts as a helper strain. Based on our results, the new isolate P. azoreducens P8 can be propagated in fermenting broths for boosting acetic acid production, under the selected conditions, and used in combination with acetic acid bacteria to produce biological acetic acid, as a non-food grade commodity

Photophysical investigation of light-harvesting systems for solar-to-fuel conversion

In recent years, an increasing attention has been given to the optimization of the performances of new supramolecular systems, as antennas for light collection. In such background, the aim of this thesis was the study of multichromophoric architectures capable of performing such basic action. A synthetic antenna should consist of a structure with large UV-Vis absorption cross-section, panchromatic absorption, fixed orientation of the components and suitable energy gradients between them, in order to funnel absorbed energy towards a specific site, through fast energy-transfer processes. Among the systems investigated in this thesis, three suitable classes of compounds can be identified: 1) transition metal-based multichromophoric arrays, as models for antenna construction, 2) free-base trans-A2B-phenylcorroles, as self-assembling systems to make effective mimics of the photosynthetic system, and 3) a natural harvester, the Photosystem I, immobilized on the photoanode of a solar-to-fuel conversion device. The discussion starts with the description of the photophysical properties of dinuclear quinonoid organometallic systems, able to fulfil some of the above mentioned absorption requirements, displaying in some cases panchromatic absorption. The investigation is extended to the efficient energy transfer processes occurring in supramolecular architectures, suitably organized around rigid organic scaffolds, such as spiro-bifluorene and triptycene. Furthermore, the photophysical characterization of three trans-A2B-phenylcorroles with different substituents on the meso-phenyl ring is introduced, revealing the tendency of such macrocycles to self-organize into dimers, by mimicking natural self-aggregates antenna systems. In the end, the photophysical analysis moved towards the natural super-complex PSI-LHCI, immobilized on the hematite surface of the photoanode of a bio-hybrid dye-sensitized solar cell. The importance of the entire work is related to the need for a deep understanding of the energy transfer mechanisms occurring in supramolecules, to gain insights and improve the strategies for governing the directionality of the energy flow in the construction of well-performing antenna systems

Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

Starting from small-scale batch cultivations, acetic acid fermentations in static and submerged systems have been performed by a single acetic acid bacterial strain. To provide user-friendly selected starter cultures for industry, the versatility of these cultures in using different oxidation substrates under different conditions was assessed. In all cases, vinegars with the desired acetic acid, residual ethanol and reducing sugar contents were obtained. An appropriate small-scale batch cultivation subjected to strict process control was pivotal for obtaining the desired acetic acid concentrations and an active culture for submerged fermentation. This achievement enabled the generation of selected starter cultures for submerged vinegar production, which reached an acetic acid content of 8.00\u20139.00% (w/v), as well as prototype-scale vinegar production. The production of vinegars with reducing sugars in the range of 15.00\u201327.00 (% w/v) was achieved, and cellulose production was avoided. The dominance of the microbial culture in this process was shown via (GTG)5-PCR. These results are valuable for introducing the use of selected acetic acid bacteria cultures in industrial vinegar production

Fermentation strategy to produce high gluconate vinegar

Gluconic acid is a non-volatile acid that has many applications in food, pharmaceutical and cleaning fields. Gluconic acid has been detected as main oxidation product of Acetobacter and Gluconobacter strains growing on grape must, and it plays an important role in Traditional Balsamic Vinegar. Commonly, high gluconate vinegars have a greater physical stability and a greater preference by consumers because are perceived less pungent. In fact, gluconic acid reduces the pH and increases fixed acidity of the vinegar without increasing the sensation of pungency typical of acetic acid. Its taste is acid but mild sweet and, therefore, gluconic acid has influence on the sensory complexity of the vinegar. The aim of this work is to set up a fermentation procedure that improves the quality of balsamic vinegar by using selected yeasts and acetic acid bacteria strains able to oxidize glucose in grape must-based media having a different sugars concentration. In particular, Saccharomycodes ludwigii UMCC 297 and Acetobacter pasteurianus UMCC 1754 strains were chosen as selected starter cultures for small-scale fermentation of cooked grape must, to evaluate the physical-chemical parameters affecting gluconic acid production in the obtained vinegar. The strains used and the control of all production process have been fundamental for obtaining the vinegar with the desired characteristics

I balsamici: fermentazione acetica, viscosit\ue0 e parametri sensoriali

La produzione di aceto di vino \ue8 un processo che utilizza materie prime dal valore relativamente basso per ottenere un prodotto che raggiunge prezzi relativamente alti. La categoria merceologica che maggiormente beneficia dell\u2019uso di questi prodotti \u201cpoveri\u201d \ue8 quella relativa ai condimenti alimentari agrodolci a base di mosto concentrato e/o cotto e aceto di vino, cio\ue8 tutti i prodotti che hanno un esplicito riferimento al termine \u201cbalsamico\u201d. Indubbiamente la diffusione di prodotti balsamici sul mercato \ue8 in forte crescita, anche grazie allo sviluppo di nuove forme di presentazione e di utilizzo del prodotto base (come glasse, creme, spume, spray) e una continua ricerca dell\u2019aromatizzazione distintiva e particolare (attraverso l\u2019utilizzo di fragranze o seguendo processi di produzione peculiari). Nelle province di Modena e Reggio Emilia \ue8 concentrata l\u2019intera produzione di aceti \u201cbalsamici\u201d a denominazione protetta italiani: due DOP per l\u2019aceto balsamico tradizionale di Modena (ABTM) e quello di Reggio Emilia (ABTRE) e una IGP per l\u2019aceto balsamico di Modena (ABM). L\u2019ABT non \ue8 aceto di vino bens\uec di mosto cotto, tuttavia nell\u2019ABM l\u2019acidit\ue0 deriva dal comune aceto di vino ottenuto per fermentazione in sommerso. La linea di prodotti sviluppati coniuga gli aspetti migliori dal punto di vista qualitativo ed economico delle due tipologie, introducendo numerose innovazioni: i) le fermentazioni dirette e in condizioni statiche consentono un risparmio energetico notevole e favoriscono la formazione di composti secondari sensorialmente positivi, anche grazie all\u2019impiego di lieviti e batteri acetici specifici e selezionati appositamente per le loro caratteristiche fermentative; ii) il processo di concentrazione del mosto tramite cottura \ue8 assente o fortemente limitato mentre l\u2019invecchiamento \ue8 accelerato tramite l\u2019utilizzo di tecniche di condizionamento ambientale ecosostenibile; iii) non sono presenti additivi e conservanti di nessun genere in quanto vengono impiegate tecniche di conservazione basate sull\u2019impiego oculato degli stessi microrganismi usati nelle fermentazioni; iv) le condizioni di cottura applicate limitano al minimo la formazioni di composti tossici

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

Nowadays foods and beverages with healthy and functional properties, especially those claimed to prevent chronic diseases, are obtaining more and more interest. As a result, numerous foods and beverages have been launched on the market. Among products with enhanced properties, vinegar and fermented beverages, have high potential of growth. Date palm fruits are a versatile raw material, rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds, thus they are widely used for food production, including date juice, jelly, butter, and fermented bever-ages, such as wine and vinegar. Moreover, their composition makes them suitable for the formu-lation of functional foods and beverages. Microbial transformations of date juice include alco-holic fermentation for producing wine as end product or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming dates juice and syrup. However, con-sidering acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review presents an overview of date fruit’s composition, the related health benefits for hu-man health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation