Abstract

An increasing number of therapists worldwide offer their clients sandplay therapy and/or advanced vocal psy- chotherapy. This presentation examines the unique characteristics that define these therapies, discusses the evidence base supporting the efficacy of each of these modalities, and identifies gaps in the existing published literature. One of the distinguishing features of these therapies is the triangular constellation relationship. In sandplay therapy, the client interacts not only with the therapist, but also with the sand. Analogously, the client engagedin advanced vocail psychotherapy interacts with both the therapist and the musical instrument, usually the piano, that is being used. Although the evidence base for these approaches is growing, they raise unique ethical issues because of the relatively limited breadth of the associated research, which has to date relied primarily on qualitative research methods and a case study approach. These issues include the evaluation of risk vis-a-vis the use of the modality with specific clients in view of the limited evidence base, the provision ofintermittent or compressed therapy and, in the context of sandplay therapy, ownership of the sandplay scenes

Abstract

Emulgels with tuned technological properties have the potential to replace saturated fats in foods. Hydrogels (Hy) were obtained with a ternary system of proteins (2% pea or soy isolate), guar (0.5%) and xanthan gums (0.5%) and were subjected to thermal treatment (70 C/20 min. or 85 C/15 min, or not) prior structure forma- tion. FTIR spectra of hydrogels and the turbidity test (red spectrophotometrically at 600 nm) were conducted to study protein-polysaccharides interactions. Amplitude sweep (0.01-100%) and flow behavior tests (0.1-100 s-1) were conducted to observe the resulting structures. Emulgels were formed by emulsionation of the Hy with 40% or 60% sunflower oil. The centrifugal stability and texture (TPA test) of the emulgels was assesed to evaluate their suitability as fat replacing systems in biscuit formulation. The textural, color and stability attri- butes of the reformulated biscuits were compared with those of a biscuit with margarine. Increased hardness and fracturability were determined for emulgel based biscuits and oil loss occured. The color parameters were statistically similar to those of the reference. Sensory acceptance revealed high scores for tase and smell. However, the correlation betwen thermal treatments and suitability of the resulting structures as fat replacersin foods should be further studied.

Abstract

Respiratory viruses such as Influenza A Virus (IAV) and SARS-CoV-2 trigger excessive inflammation, often leading to severe pathology. Neutrophils, key early responders in the immune system, produce reactive oxygen species (ROS) via NADPH oxidase (Nox2), balancing pathogen clearance and immune regulation. Our study explores how neutrophil Nox2-derived ROS curtails inflammatory circuits involving IL-1β and IL- 17A, thus pro- moting effective viral clearance without exacerbating inflammation. We used neutrophil- specific Nox2 knock- out mice in an IAV model to demonstrate that Nox2-derived ROS suppress neutrophil- driven IL-1β production, which in turn limits IL-17A-producing γδ T cells. In the absence of Nox2, increased IL-1β production creates a self-amplifying loop with IL-17A, which impairs the antiviral interferon response, heightens lung inflammation, and delays viral clearance. These findings were extended to human neutrophils exposed to virus analogs and SARS-CoV-2, where Nox2-mediated ROS similarly regulated IL- 1β and IL-17A signaling. This study reveals a dual role for ROS: while traditionally associated with oxidative damage, Nox2-derived ROS act as immune mod- ulators, balancing inflammatory responses and enhancing pathogen clearance. These insights suggest that therapeutic strategies aimed at modulating ROS levels could improve outcomes in viral infections by enhancing antiviral immunity while preventing inflammatory damage.

Abstract

Mespilus germanica L., a natural fruit produced in Romania, as well as in Turkey, Iran, and Serbia, remains underutilized despite its notable nutritional characteristics. The nutritional value of Mespilus germanica fruits derives from their composition of carbohydrates, carotenoids, amino acids, organic acids, proteins, vitamins, fatty acids, and essential components. The fruit of Mespilus germanica possesses a significant concentration of essential phenolic compounds, which enhance its anti-diabetic and antioxidant characteristics. The utiliza- tion of Mespilus germanica L. constitutes a sustainable alternative. These fruits may be utilized in convention- al recipes or functional foods. Functional foods are items that include various biologically active chemicals, which, when integrated into the diet, help maintain the ideal physical, psychological, and mental well-being of the population. A functional food product may consist of a natural substance that has biologically beneficial components. This research aims to elucidate the use of Mespilus germanica L. within the food business, its bioactive qualities, and the health benefits it offers to consumers.