Circadian Amplitude And Quality Of Sleep In A Group Of Active Elderly Subjects

Increased sleep fragmentation, attributed to a decline in the amplitude of sleep-wake cycle (SWC) that seems to be linked to ageing, has been described as the most important factor for impaired sleep quality in the elderly. In this work we assessed possible between SWC circadian amplitude and; a-increasing age; and b-subjective sleep quality. Twenty five healthy and active subjects (aged from 60 to 83) completed sleep logs for 23 consecutive days in April 1989. Twenty two of them were also evaluated concerning subjective sleep quality. Data thus obtained were submitted to spectral analysis (to assess the strength of rhythmic components of SWC) and descriptive statistics. Significant correlations were evaluated using Spearman's rank correlation test. Results showed no significant correlation between subjects' ages and the strength of the circadian and the semicircadian components of SWC. Sleep quality was positively correlated with the strength of the circadian component (p<0.05), and negatively correlated with the strength of the semicircadian component of SWC (p<0.01). Regularity of some characteristics of SWC (e.g., sleep latency and waking time) showed a significant positive correlation with increasing age and better sleep quality. Based on our results, which are consonant with recent literature data, we suggest that a decline in circadian amplitude of SWC seems to be related to inactivity and diseases rather than to old age per se; therefore, strengthening circadian amplitude could help improve sleep quality.273398408Benedito-Silva, A.A., Menna-Barreto, L., Marques, N., Tenreiro, S., A self-assessment questionnaire for the determination of morningness-eveningness types in Brazil (1990) Chronobiology: Its Role in Clinical Medicine, General Biology and Agriculture, (PART B), pp. 89-98. , Hayes, D.K., Pauly, J.E. & Reiter, R.J. (ed.) Wiley-Liss. 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Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta

Filled pasta is a typical Italian product consisting in a thin dough stuffed with dairy, meat or vegetable ingredients. When industrially produced, its microbial stability relies on thermal treatment, proper storage temperature and modified atmosphere packaging. Since these processes can strongly affect the traditional features of pasta (mainly flavor and texture), alternative strategies have been investigated. In this study, milder heat treatments were applied and combined with the addition of bioprotective cultures (Lactobacillus rhamnosus and Lactobacillus paracasei) in the filling of Ricotta based Tortelloni to assure microbial quality and safety. Their effects on microbiological patterns during storage at 6 \ub0C was studied through culture dependent and independent methods; in addition, the influence on organoleptic profile (through SPME-GC-MS and sensory evaluation) was also assessed. The results demonstrated that bioprotective cultures had a relevant quantitative and qualitative effect on the microbiota of Tortelloni during storage: although they were not dominant, their presence reduced the initial microbiota associated with raw materials and gave a competitive advantage to safer or organoleptically acceptable LAB species, such as leuconostocs. Although these LAB cultures influenced the aroma profile of filled pasta (i.e. increase of alcohols, esters and acids), the sensory evaluation confirmed the overall acceptability of the product. The addition of bioprotective cultures can therefore be considered a helpful strategy to reduce thermal treatments and to better maintain the traditional textural and flavor characteristics of this product