{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T18:58:13Z","timestamp":1790449093345,"version":"4.1.0"},"reference-count":25,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2025,5,26]],"date-time":"2025-05-26T00:00:00Z","timestamp":1748217600000},"content-version":"vor","delay-in-days":25,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,5,1]],"date-time":"2025-05-01T00:00:00Z","timestamp":1746057600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["analyticalsciencejournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J of Separation Science"],"published-print":{"date-parts":[[2025,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Granaticins and their derivatives are a series of benzoisochromanequinones (BIQs) compounds with remarkable biological activities, but their practical applications have been restricted due to the low separation efficiency of traditional methods. In this work, a high\u2010speed countercurrent chromatography (HSCCC) method was developed for the first time to separate granaticins from the fermentation broth of\n                    <jats:italic>Streptomyces vilmorinianum<\/jats:italic>\n                    YP1. Considering the similar structures, polarities, and dissociation constants of granaticins, an appropriate solvent system for their complete separation by HSCCC was determined. This system consisted of\n                    <jats:italic>n<\/jats:italic>\n                    \u2010hexane: ethyl acetate: methanol: water in volume ratios of 2: 5: 3: 4 and 1: 4: 1: 4. Five granaticins with high purity were obtained: a granaticin analogue (29.5\u00a0mg); granaticin acid (111.3\u00a0mg; purity: 99.2%), MM44785 (49.4\u00a0mg; purity: 99.1%), granaticin (0.8\u00a0mg; purity: 98.7 %), and granaticin B (73.3\u00a0mg; purity: 99.4%) from 2.7\u00a0g of crude granaticins extract. The antibacterial activity and stability characteristics of the two main compounds were further evaluated. Granaticin B exhibited excellent antibacterial effects on Gram\u2010positive bacteria, while granaticin acid showed better thermal stability. This is the first time to develop a general separation strategy for granaticins that are potentially applicable in industry production.\n                  <\/jats:p>","DOI":"10.1002\/jssc.70184","type":"journal-article","created":{"date-parts":[[2025,5,27]],"date-time":"2025-05-27T01:11:46Z","timestamp":1748308306000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Effective Separation of Granaticins From\n                    <i>Streptomyces Vilmorinianum<\/i>\n                    YP1 Using High\u2010Speed Countercurrent Chromatography and Their Characteristic Evaluation"],"prefix":"10.1002","volume":"48","author":[{"given":"Xuechen","family":"Si","sequence":"first","affiliation":[{"name":"Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances China General Chamber of Commerce School of Food and Health Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huilin","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances China General Chamber of Commerce School of Food and Health Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiarong","family":"Yang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances China General Chamber of Commerce School of Food and Health Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1623-1244","authenticated-orcid":false,"given":"Yunping","family":"Zhu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances China General Chamber of Commerce School of Food and Health Beijing Technology and Business University  Beijing China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9160-1511","authenticated-orcid":false,"given":"Xueli","family":"Cao","sequence":"additional","affiliation":[{"name":"School of light industry science and engineering Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,5,26]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00284-023-03192-5"},{"key":"e_1_2_8_3_1","first-page":"1007","article-title":"Whole Genome\u2013Based Comparative Analysis of the Genus Streptomyces Reveals Many Misclassifications","volume":"10","author":"Mispelaere 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