Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast.

Chinese steamed bread (CSB) made with commercial yeasts and traditional Chinese sourdoughs was analyzed for the flavor and microbial communities. Sensory attributes were assessed using quantitative descriptive analysis (QDA). Results showed that commercial yeast CSB-1 (JMMT1), a yeast-based sample, had stronger milky and sweet attributes, while commercial yeast CSB-2 (JMMT2) had more pronounced yeasty attributes. Among the sourdough-based samples, Shandong traditional sourdough steamed bread (SDMT) exhibited a winelike character with a weak sweet aftertaste, whereas Shanxi traditional sourdough steamed bread (SXMT) had a distinct sour attribute and a less prominent floury taste. SAFE-GC-O-MS analysis identified 40 aroma compounds with FD values ≥2, including 33 key aroma compounds with an OAV of ≥1. Compounds such as 2,3-butanediol, decanal, methyl isobutenyl ketone, gamma-nonanolactone, ethyl caprate, 2-ethylhexyl acetate, vanillin, and indole contributed significantly to the diverse aroma profiles. High-throughput sequencing revealed dominant strains: Bacillus in JMMT1, Lactobacillus in JMMT2, Bacillus in SDMT, and Lactobacillus in SXMT. Over two-thirds of the aroma compounds showed correlations with microorganisms. Notably, Acetobacter exhibited a highly significant correlation with butanoic acid, while Lactobacillus played a significant role in the formation of ester flavors. These findings contribute to the flavor evaluation and microbial community analysis of steamed bread made with different leavening agents, providing valuable insights into their relationship.

Reactivation of latent HIV-1 in latently infected cells by coumarin compounds: Hymecromone and ScoparoneReactivation of Latent HIV-1 in Latently Infected Cells by Coumarin Compounds: Hymecromone and Scoparone.

BACKGROUND: Current antiretroviral therapy (ART) cannot cure HIV-1 infection due to the presence of latent viral reservoirs. The "shock and kill" strategy is a promising approach to eliminate the viral reservoir. However, there are various limits existing in current latency-reversing agents, searching for new activators are urgently needed. OBJECTIVE: The present study aimed at investigating the ability of hymecromone and scoparone for activating HIV-1 from latent reservoirs. METHODS: Jurkat T cell model of HIV-1 latently were used to evaluate the effect of hymecromone and scoparone. The percentage of green florescence protein expression as a marker for reactivation of HIV-1 promoter was measured via FACScan. The expression of CD25 and CD69 in human peripheral blood mononuclear cells was measured by flow cytometry at 72 h post-treatment with hymecromone or scoparone or prostratin using antibodies against CD25 and CD69. RESULTS: Hymecromone and scoparone can induce HIV-1 LTR reactivation in a dose and timedependent. We further show that hymecromone and scoparone can reactivate latent virus without inducing the activation of global T cells. We also found that scoparone acts by NF-&kgr;B signal pathway. CONCLUSION: Hymecromone and scoparone can effectively reactivate latent HIV-1 with low cellular toxicity, indicating hymecromone and scoparone might be potential drugs for HIV-1 reservoir eradication strategies in the future.