TY  - JOUR
AB  - Pregnancy is a complex period of human growth, development and imprinting. Nutrition and metabolism play a crucial role for the health and wellbeing of both mother and fetus, as well as for the long-term health of the offspring. Nevertheless, several biological and physiological mechanisms related to nutritive requirements together with their transfer and utilization across the placenta are still poorly understood. In February 2009, the Child Health Foundation invited leading experts of this field to a workshop to critically review and discuss current knowledge, with the aim to highlight priorities for future research. This paper summarizes our main conclusions with regards to maternal pre-conceptional body mass index, gestational weight gain, placental and fetal requirements in relation to adverse pregnancy and long-term outcomes of the fetus (nutritional programming). We conclude that there is an urgent need to develop further human investigations aimed at better understanding of the basis of biochemical mechanisms and pathophysiological events related to maternal-fetal nutrition and offspring health. An improved knowledge would help to optimize nutritional recommendations for pregnancy.
AU  - Berti, C.*
AU  - Cetin, I.*
AU  - Agostoni, C.*
AU  - Desoye, G.*
AU  - Devlieger, R.*
AU  - Emmett, P.M.*
AU  - Ensenauer, R.*
AU  - Hauner, H.*
AU  - Herrera, E.*
AU  - Hoesli, I.*
AU  - Krauss-Etschmann, S.
AU  - Olsen, S.F.*
AU  - Schaefer-Graf, U.*
AU  - Schiessl, B.*
AU  - Symonds, M.E.*
AU  - Koletzko, B.*
C1  - 30909
C2  - 34006
SP  - 82-91
TI  - Pregnancy and infants' outcome: Nutritional and metabolic implications.
JO  - Crit. Rev. Food Sci. Nutr.
VL  - 56
IS  - 1
PY  - 2015
SN  - 1040-8398
ER  - 

TY  - JOUR
AB  - Most fermented products are generated by a mixture of microbes. These microbial consortia possess various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.
AU  - Liu, Y.*
AU  - Rousseaux, S.*
AU  - Tourdot-Maréchal, R.*
AU  - Sadoudi, M.*
AU  - Gougeon, R.*
AU  - Schmitt-Kopplin, P.
AU  - Alexandre, H.*
C1  - 45342
C2  - 37296
CY  - Philadelphia
SP  - 856-873
TI  - Wine microbiome, a dynamic world of microbial interactions.
JO  - Crit. Rev. Food Sci. Nutr.
VL  - 57
IS  - 4
PB  - Taylor & Francis Inc
PY  - 2015
SN  - 1040-8398
ER  -