Sueño saludable: evidencias y guías de actuación. Documento oficial de la Sociedad Española de Sueño / Healthy sleep: evidence and guidelines for action. Official document of the Spanish Sleep Society

La Sociedad Española de Sueño tiene como uno de sus principales objetivos la promoción de un sueño saludable en la población general y profesionales de la salud. El presente documento pretende realizar una revisión de la literatura científica actual sobre hábitos de sueño que sirva de fundamento para establecer unas recomendaciones generales y útiles para la población general española, en el contexto de un sueño saludable, e identificar aquellos principales retos en la investigación sobre hábitos de sueño. El desarrollo del documento se ha realizado por un equipo multidisciplinar de miembros de la Sociedad Española de Sueño integrado por expertos en medicina pediátrica del sueño, neurofisiología clínica, neumología, neurología, cronobiología, fisiología y psicología. Se ha procedido a una revisión de la bibliografía científica existente sobre hábitos de sueño en población general, y se han abordado los siguientes aspectos: estado actual de los hábitos de sueño en la población española; revisión genérica de la cantidad óptima de horas de sueño; impacto del entorno ambiental (ruido, temperatura, iluminación...), horarios de sueño, alimentación y deporte; y apartados específicos para niños y adolescentes, trabajadores a turnos y conducción de vehículos. De todos los aspectos abordados a lo largo de este documento, se concluyen unas recomendaciones generales finales que servirán de guía a la población general y profesionales de la salud, así como se discuten los principales retos ambientales y futuras direcciones de investigación (AU)

One of the main objectives of the Spanish Sleep Society is to promote healthy sleep in both the general population and in health professionals. This document aims to conduct a review of the current scientific literature on sleep habits that can serve as the basis on which to establish a set of general recommendations, regarding healthy sleep, for use by the general population in Spain as well as to identify the main challenges faced by research into sleep habits. The document has been developed by a multidisciplinary team made up of members of the Spanish Sleep Society who are experts in paediatric sleep medicine, clinical neurophysiology, pulmonology, neurology, chronobiology, physiology and psychology. The existing scientific literature dealing with sleep habits in the general population was reviewed, and the following aspects were addressed: the current state of sleep habits in the Spanish population; a generic review of the optimum number of hours of sleep; the impact of the environmental setting (noise, temperature, illumination, etc.), hours of sleep, diet and sport, together with several specific sections for children and teenagers, shift-workers and drivers of different vehicles. The conclusions from all the aspects addressed in this document have resulted in a set of final general recommendations that will serve as a guide for the general population and health professionals. Likewise, the principal environmental challenges and future lines of research are also discussed (AU)

SO(2) protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress.

Thermal stress conditions during alcoholic fermentation modify yeasts' plasma membrane since they become more hyperfluid, which results in a loss of bilayer integrity. In this study, the influence of elevated temperatures on nitrogen metabolism of a Saccharomyces cerevisiae strain was studied, as well as the effect of different concentrations of SO(2) on nitrogen metabolism under thermal stress conditions. The results obtained revealed that amino nitrogen consumption was lower in the fermentation sample subjected to thermal stress than in the control, and differences in amino acid consumption preferences were also detected, especially at the beginning of the fermentation. Under thermal stress conditions, among the three doses of SO(2) studied (0, 35, 70 mg l(-1) SO(2) ), the highest dose was observed to favour amino acid utilization during the fermentative process, whereas sugar consumption presented higher rates at medium doses.