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Maternal obesity could impact offspring's health. During "critical period" such as pregnancy insults have a significant role in developing chronic diseases later in life. Literature has shown that diet can play a major role in essential metabolic and development processes on fetal outcomes. Moreover, the placenta, an essential organ developed in pregnancy, seems to have its functions impaired based on pre-gestational and gestational nutritional status. Specifically, a high-fat diet has been shown as a potential nutritional insult that also affects the maternal-placental axis, which is involved in offspring development and outcome. Moreover, some classes of nutrients are associated with pregnancy complications such as reduced intake of micronutrients and diabetes, preeclampsia, and preterm delivery. Thus, we will summarize the current literature on maternal environment factors that impacts the placental development and consequently the fetal an offspring health, or the maternal-placental axis, and this on fetal outcomes, metabolism, and development. [Display omitted] • Maternal HFD diet intake compromises placental regions responsible for nutrient transportation to the fetus. • Reduced intake of micronutrients has been associated with gestational diabetes, preeclampsia, preterm delivery, and low birth weight. • Regular moderate-intensity physical exercise initiated early may increase placental blood flow and functional capacity. • Physical exercise and healthy eating habits have been positively associated with health benefits for both mother and newborn. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate certain parameters regarding the maternal-fetal outcomes in a diet-induced obesity model. Obese, glucose-intolerant females who were exposed to a high-fat diet prior to pregnancy had lower placental efficiency and lower birth weight pups compared to the controls. Simple linear regression analyses showed that maternal obesity disrupts the proportionality between maternal and fetal outcomes during pregnancy. Maternal obesity is correlated with fetal outcomes, perhaps because of problems with hormonal signaling and exacerbation of inflammation in the maternal metabolic environment. The maternal obese phenotype altered the thickness of the placental layer, the transport of fatty acids, and the expression of growth factors. For example, lower expression of epidermal growth factor receptor (EGFR) mRNA in the obesity-prone group may have contributed to the rupture of the placental layers, leading to adverse fetal outcomes. Furthermore, maintenance of maternal glucose homeostasis and overexpression of placental growth factor (PGF) in the obesity-resistant group likely protected the placenta and fetuses from morphological and functional damage. [ABSTRACT FROM AUTHOR]

Abstract: Objective: The aim of this study was to evaluate the effect of unilateral and bilateral loss of posterior occlusal support on the expression of type II collagen, interleukin-1β and VEGF in the condylar cartilage of growing rats. Design: Thirty female Wistar rats (5 weeks old) were randomized into three groups: control, unilateral extraction of mandibular molar teeth, bilateral extraction of mandibular molar teeth. Animals were sacrificed 8 weeks after tooth extraction and the temporomandibular joints were prepared for immunohistochemical analysis. Results: Bilateral molar extraction increased the expression of interleukin-1β (P <0.01) and VEGF (P <0.01), while unilateral extraction increased the expression of interleukin-1β (P <0.05) and type II collagen (P <0.01). The expression of VEGF was higher on the extracted than on the non-extracted side (P <0.01) after unilateral extraction. Conclusion: Loss of posterior occlusal support alters the expression of type II collagen, interleukin-1β and VEGF in the condylar cartilage of rats. The expression pattern of these proteins is different when loss of occlusal support was bilateral or unilateral, including differences between extracted and non-extracted sides. [Copyright &y& Elsevier]

Abstract  Differences in the definitions and terms used by consumers to describe their sensory sensations of crispness/crunchiness were studied, highlighting the relevance of using well-defined terms in consumer studies. A questionnaire was presented to consumers from two different Spanish-speaking countries (Spain and Uruguay, n = 200). The answers showed that the terms crispy and crunchy had different meanings or evoked different perceptions depending on the country. The crispy/crunchy food items most frequently mentioned by consumers were dry-crisp, processed products; vegetables or other wet-crisp products were not often mentioned by the consumers interviewed. The main difference between the two countries was that 38% of Spanish consumers did not know the Spanish term for “crunchy” and 17% thought that “crispy” and “crunchy” had the same meaning. The results contribute to a greater knowledge of the terminology used by the consumers to describe oral sensations related to crispness and crunchiness. [ABSTRACT FROM AUTHOR]

Abstract??A treatment to maintain the colour and the instrumental texture of minimally processed ?Fuji? apple cubes for 16 days under refrigeration was selected from various calcium chloride concentrations with fixed amounts of ascorbic acid and propionic acid. The sensory acceptability (colour, texture, taste, overall) of the selected product over the storage period was studied by means of a consumer panel. This consumer response was related to the evolution of the sensory attributes measured by a trained panel (appearance: roughness; odour: ripe, alcoholic, aged; texture: hardness, crunchiness, sound produced, mealiness, granularity, juiciness; taste: fresh, sweet, acid, ripe, alcoholic; aftertaste: astringent, alcoholic). The pectin content of the minimally processed apples was also measured. Consumer scores for the samples with the selected treatment (1% calcium chloride?3?min dipping) up to 8 days of storage showed no significant differences in overall acceptability compared with the fresh apple, so they would be commercially acceptable at least until day 8 of storage. There was no variation in the textural attributes evaluated in the sensory descriptive analysis, showing that the selected treatment was able to maintain the structure of the apple tissue; nevertheless, the trained panel observed significant differences in the odour and taste parameters in comparison with the fresh sample. [ABSTRACT FROM AUTHOR]

Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties in reduced-sodium systems containing fermented or unfermented macroalgae Saccharina latissima or Alaria esculenta. Recipes contained equal amounts of sodium (4 mg Na+/g flour), where sodium chloride contributed 3 or 3.5 mg Na+/g flour and 8.9–33.3 mg macroalgae/g flour contributed the remaining 0.5 or 1 mg Na+/g flour. A full-salt and three salt-reduced controls (6, 4, 3.5, and 3 mg Na+/g flour) were used for comparison. Empirical dough rheology, stickiness, ratios of polymeric to monomeric proteins, and bread characteristics (specific volume, crumb structure, and firmness) were measured. A trained sensory panel conducted a descriptive sensory analysis. Macroalgae addition increased water absorption and decreased dough development time, dough stability, the polymeric to monomeric protein ratio, and specific volume in a dose-dependent manner. Macroalgae addition increased the perception of saltiness, but also algae flavor and odor. Bread with fermented S. latissima received lower scores for certain undesirable sensory attributes than other bread with algae. [ABSTRACT FROM AUTHOR]