Yumi Palleschi, Piano

From Goyescas. Los Majos enamorados (The Gallants in Love) / E. Granados; Trio for Oboe, Bassoon and Piano, op. 43 / F. Poulenc; Dumka. Russian Rustic Scene, op. 59, in C minor / P. I. Tchaikovsky; Études-tableaux, op. 39 / S. Rachmaninoff; Piano Sonata, BB88 (Sz 80) / B. Barto

Numerical investigation of the three-dimensional velocity fields induced by wave-structure interaction

Submerged shore-parallel breakwaters for coastal defence are a good compromise between the need to mitigate the effects of waves on the coast and the ambition to ensure the preservation of the landscape and water quality. In this work we simulate, in a fully three-dimensional form, the hydrodynamic effects induced by submerged breakwaters on incident wave trains with different wave height. The proposed three-dimensional non-hydrostatic finite-volume model is based on an integral form of the Navier-Stokes equations in σ-coordinates and is able to simulate the shocks in the numerical solution related to the wave breaking. The obtained numerical results show that the hydrodynamic phenomena produced by wave-structure interaction have features of three-dimensionality (undertow), that are locally important, and emphasize the need to use a non-hydrostatic fully-three-dimensional approach

Yumi Palleschi, Piano

Italian Concerto, BWV 971 / J. S. Bach; Kreisleriana op. 16 / R. Schumann; Piano Concerto no. 2 in F major op. 102 / D. Shostakovic

Yumi Palleschi, Piano

Ballade, Opo. 10 No. 1, in D minor / Johannes Brahms; Scherzo, Op. 4, in E-flat minor / Johannes Brahms; Prelude, Chorale and Fugue / Ceasar Franck; Valses Nobles et Sentimentales / Maurice Ravel; Rhapsody in Blue / George Gershwi

Versatile hydrogels: An efficient way to clean paper artworks

In this work we present innovative materials able to remove in a single, simple and not invasive treatment, different contaminants like starch paste from paper artworks. The materials, based on biocompatible hydrogels, overcome many of the problems usually faced by restorers during the cleaning of paper sample

Impact of a complex food microbiota on energy metabolism in the model organism Caenorhabditis elegans

The nematode Caenorhabditis elegans is widely used as a model system for research on aging, development, and host-pathogen interactions. Little is currently known about the mechanisms underlying the effects exerted by foodborne microbes. We took advantage of C. elegans to evaluate the impact of foodborne microbiota on well characterized physiological features of the worms. Foodborne lactic acid bacteria (LAB) consortium was used to feed nematodes and its composition was evaluated by 16S rDNA analysis and strain typing before and after colonization of the nematode gut. Lactobacillus delbrueckii, L. fermentum, and Leuconostoc lactis were identified as the main species and shown to display different worm gut colonization capacities. LAB supplementation appeared to decrease nematode lifespan compared to the animals fed with the conventional Escherichia coli nutrient source or a probiotic bacterial strain. Reduced brood size was also observed in microbiota-fed nematodes. Moreover, massive accumulation of lipid droplets was revealed by BODIPY staining. Altered expression of nhr-49, pept-1, and tub-1 genes, associated with obesity phenotypes, was demonstrated by RT-qPCR. Since several pathways are evolutionarily conserved in C. elegans, our results highlight the nematode as a valuable model system to investigate the effects of a complex microbial consortium on host energy metabolism

In vitro and in vivo selection of potentially probiotic lactobacilli from Nocellara del Belice table olives

Table olives are increasingly recognized as a vehicle as well as a source of probiotic bacteria, especially those fermented with traditional procedures based on the activity of indigenous microbial consortia, originating from local environments. In the present study, we report characterization at the species level of 49 Lactic Acid Bacteria (LAB) strains deriving from Nocellara del Belice table olives fermented with the Spanish or Castelvetrano methods, recently isolated in our previous work. Ribosomal 16S DNA analysis allowed identification of 4 Enterococcus gallinarum, 3 E. casseliflavus, 14 Leuconostoc mesenteroides, 19 Lactobacillus pentosus, 7 L. coryniformis, and 2 L. oligofermentans. The L. pentosus and L. coryniformis strains were subjected to further screening to evaluate their probiotic potential, using a combination of in vitro and in vivo approaches. The majority of them showed high survival rates under in vitro simulated gastro-intestinal conditions, and positive antimicrobial activity against Salmonella enterica serovar Typhimurium, Listeria monocytogenes and enterotoxigenic Escherichia coli (ETEC) pathogens. Evaluation of antibiotic resistance to ampicillin, tetracycline, chloramphenicol, or erythromycin was also performed for all selected strains. Three L. coryniformis strains were selected as very good performers in the initial in vitro testing screens, they were antibiotic susceptible, as well as capable of inhibiting pathogen growth in vitro. Parallel screening employing the simplified model organism Caenorhabditis elegans, fed the Lactobacillus strains as a food source, revealed that one L. pentosus and one L. coryniformis strains significantly induced prolongevity effects and protection from pathogen-mediated infection. Moreover, both strains displayed adhesion to human intestinal epithelial Caco-2 cells and were able to outcompete foodborne pathogens for cell adhesion. Overall, these results are suggestive of beneficial features for novel LAB strains, which renders them promising candidates as starters for the manufacturing of fermented table olives with probiotic added value