{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,17]],"date-time":"2026-07-17T06:20:01Z","timestamp":1784269201483,"version":"3.55.0"},"reference-count":40,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2023,1,16]],"date-time":"2023-01-16T00:00:00Z","timestamp":1673827200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32102272"],"award-info":[{"award-number":["32102272"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32011540382"],"award-info":[{"award-number":["32011540382"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32270015"],"award-info":[{"award-number":["32270015"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>Termite-associated <jats:italic>Streptomyces tanashiensis<\/jats:italic> BYF-112 was found as a potential source for yellow and green pigments, which were stable under the tested temperature, light and metal ions. Eight metabolites (<jats:bold>1<\/jats:bold>\u2013<jats:bold>8<\/jats:bold>), including four new natural yellow pigments aminophenoxazinones (<jats:bold>1<\/jats:bold>\u2013<jats:bold>4<\/jats:bold>), and two rarely iron dependent green pigments viridomycin A and F (<jats:bold>9<\/jats:bold>\u2013<jats:bold>10<\/jats:bold>) were isolated from BYF-112 cultured in YMS and YMS treated with FeSO<jats:sub>4<\/jats:sub>, respectively. The metabolites <jats:bold>2<\/jats:bold>\u2013<jats:bold>4<\/jats:bold> displayed a significant safety performance on the normal liver cell line L-02, while the metabolite <jats:bold>1<\/jats:bold> showed weak cytotoxicity against the L-02 and several cancer cells. Especially, in the filter paper disc tests, the compound <jats:bold>1<\/jats:bold> possessed strong antibacterial activity against methicillin-resistant <jats:italic>Staphylococcus aureus<\/jats:italic> (MRSA) with the zone of inhibition (ZOI) of 15.3\u2009mm, which was equal to that of referenced levofloxacin (ZOI\u2009=\u200915.2\u2009mm). And the metabolite <jats:bold>1<\/jats:bold> also showed moderate antibacterial activities against <jats:italic>Micrococcus teragenus<\/jats:italic> and <jats:italic>S. aureus<\/jats:italic>, with the ZOI values of 15.3 and 17.2\u2009mm. In addition, by the minimum inhibitory concentration (MIC) assay, the compound 1 displayed potential antibacterial activities against <jats:italic>M. teragenus<\/jats:italic>, <jats:italic>S. aureus<\/jats:italic> and MRSA, with the MIC values of 12.5, 12.5, and 25.0\u2009\u03bcg\/ml, respectively. The present results indicate that BYF-112 may be a promising source for safe and bioactive pigments, which can be used for further development and industrial applications.<\/jats:p>","DOI":"10.3389\/fmicb.2022.1110811","type":"journal-article","created":{"date-parts":[[2023,1,16]],"date-time":"2023-01-16T04:55:02Z","timestamp":1673844902000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":10,"title":["Pigments of aminophenoxazinones and viridomycins produced by termite-associated Streptomyces tanashiensis BYF-112"],"prefix":"10.3389","volume":"13","author":[{"given":"Shuxiang","family":"Zhang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhou","family":"Jiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Le","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tao","family":"Song","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinhua","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Caiping","family":"Yin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yinglao","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2023,1,16]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"2320","DOI":"10.1016\/j.ijbiomac.2021.11.064","article-title":"Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications","volume":"193","author":"Ashaolu","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"ref2","doi-asserted-by":"publisher","first-page":"637","DOI":"10.3390\/microorganisms9030637","article-title":"Ecological and biotechnological aspects of pigmented microbes: a way forward in development of food and pharmaceutical grade pigments","volume":"9","author":"Chatragadda","year":"2021","journal-title":"Microorganisms"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"104","DOI":"10.4103\/jnsbm.JNSBM_201_18","article-title":"Marine pigmented bacteria: a prospective source of antibacterial compounds","volume":"10","author":"Chatragadda","year":"","journal-title":"J. Nat. Sci. Biol. Med."},{"key":"ref4","doi-asserted-by":"publisher","first-page":"186","DOI":"10.3390\/microorganisms7070186","article-title":"Multifaceted applications of microbial pigments: current knowledge, challenges and future directions for public health implications","volume":"7","author":"Chatragadda","year":"","journal-title":"Microorganisms"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"1056176","DOI":"10.3389\/fmicb.2022.1056176","article-title":"Diversity and antibacterial potential of the actinobacteria associated with Apis mellifera ligustica","volume":"13","author":"Cui","year":"2022","journal-title":"Front. Microbiol."},{"key":"ref6","doi-asserted-by":"publisher","first-page":"132967","DOI":"10.1016\/j.foodchem.2022.132967","article-title":"Pigment produced from Arcopilus aureus isolated from grapevines: promising natural yellow colorants for the food industry","volume":"389","author":"De Faria","year":"2022","journal-title":"Food Chem."},{"key":"ref7","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1002\/9781119166191.ch4","article-title":"Current carotenoid production using microorganisms","volume-title":"Bio-pigmentation and Biotechnological Implementations","author":"Dufoss\u00e9","year":"2017"},{"key":"ref8","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/B978-0-12-811518-3.00004-1","article-title":"Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food and feed industries","volume-title":"Natural and Artificial Flavoring Agents and Food Dyes. Handbook of Food Bioengineering","author":"Dufoss\u00e9","year":"2018"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"9228","DOI":"10.1021\/ja9524356","article-title":"3-amino-4-hydroxybenzoic acid is derived from the tricarboxylic acid cycle rather than the shikimic acid pathway","volume":"118","author":"Gould","year":"1996","journal-title":"J. Am. Chem. Soc."},{"key":"ref10","doi-asserted-by":"publisher","first-page":"2094","DOI":"10.1021\/acssynbio.8b00070","article-title":"Combinatory biosynthesis of prenylated 4-hydroxybenzoate derivatives by overexpression of the substrate-promiscuous prenyltransferase XimB in engineered E. coli","volume":"7","author":"He","year":"2018","journal-title":"ACS Synth. Biol."},{"key":"ref11","doi-asserted-by":"publisher","first-page":"322","DOI":"10.1016\/j.tifs.2021.01.045","article-title":"Recent advances in nanoencapsulation of hydrophobic marine bioactives: bioavailability, safety, and sensory attributes of nano-fortified functional foods","volume":"109","author":"Hosseini","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref12","doi-asserted-by":"publisher","first-page":"1124","DOI":"10.1021\/jf103652n","article-title":"Antitumor and antiinflammatory properties of ankaflavin and monaphilone a from Monascus purpureus NTU 568","volume":"59","author":"Hsu","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref13","doi-asserted-by":"publisher","first-page":"80","DOI":"10.1186\/s12866-022-02501-5","article-title":"Diversity and antimicrobial activities of culturable actinomycetes from Odontotermes formosanus (Blattaria: Termitidae)","volume":"22","author":"Long","year":"2022","journal-title":"BMC Microbiol."},{"key":"ref14","doi-asserted-by":"publisher","first-page":"2149","DOI":"10.1128\/AAC.00693-08","article-title":"Violacein extracted from Chromobacterium violaceum inhibits plasmodium growth in vitro and in vivo","volume":"53","author":"Lopes","year":"2009","journal-title":"Antimicrob. Agents Chemother."},{"key":"ref15","doi-asserted-by":"publisher","first-page":"641","DOI":"10.1038\/nchembio.418","article-title":"A copper-containing oxidase catalyzes C-nitrosation in nitrosobenzamide biosynthesis","volume":"6","author":"Noguchi","year":"2010","journal-title":"Nat. Chem. Biol."},{"key":"ref16","doi-asserted-by":"crossref","first-page":"61","DOI":"10.7164\/antibiotics.52.61","article-title":"Isolation and structure of a new antibiotic viridomycin F produced by Streptomyces sp. K96-0188","volume":"52","author":"Omura","year":"1999","journal-title":"J. Antibot."},{"key":"ref17","doi-asserted-by":"publisher","first-page":"130831","DOI":"10.1016\/j.foodchem.2021.130831","article-title":"Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria","volume":"368","author":"\u00d6zogul","year":"2022","journal-title":"Food Chem."},{"key":"ref18","doi-asserted-by":"publisher","first-page":"70","DOI":"10.1016\/j.cofs.2014.12.002","article-title":"Production of microbial pigments utilizing agro-industrial waste: a review","volume":"1","author":"Panesar","year":"2015","journal-title":"Curr. Opin. Food Sci."},{"key":"ref19","doi-asserted-by":"publisher","first-page":"3310","DOI":"10.1021\/jm400049z","article-title":"Aminophenoxazinones as inhibitors of indoleamine 2, 3-dioxygenase (IDO). Synthesis of exfoliazone and chandrananimycin a","volume":"56","author":"Pasceri","year":"2013","journal-title":"J. Med. Chem."},{"key":"ref20","doi-asserted-by":"publisher","first-page":"128030","DOI":"10.1016\/j.biortech.2022.128030","article-title":"Recent advancements in astaxanthin production from microalgae: a review","volume":"364","author":"Patel","year":"2022","journal-title":"Bioresour. Technol."},{"key":"ref21","doi-asserted-by":"crossref","DOI":"10.5772\/67375","article-title":"Production of melanin pigment by fungi and its biotechnological applications","volume-title":"Melanin","author":"Pombeiro-Sponchiado","year":"2017"},{"key":"ref22","doi-asserted-by":"publisher","first-page":"460","DOI":"10.3390\/fermentation8090460","article-title":"Natural substrates and culture conditions to produce pigments from potential microbes in submerged fermentation","volume":"8","author":"Ramesh","year":"2022","journal-title":"Fermentaion-Basel."},{"key":"ref23","doi-asserted-by":"publisher","first-page":"556","DOI":"10.3390\/microorganisms8040556","article-title":"Applications of prodigiosin extracted from marine red pigmented bacteria Zooshikella sp. and actinomycete Streptomyces sp","volume":"8","author":"Ramesh","year":"2020","journal-title":"Microorganisms."},{"key":"ref24","doi-asserted-by":"publisher","first-page":"603892","DOI":"10.3389\/fsufs.2021.603892","article-title":"The realm of microbial pigments in the food color market","volume":"5","author":"Rana","year":"2021","journal-title":"Front. Sustain. Food Syst."},{"key":"ref25","doi-asserted-by":"publisher","first-page":"1113","DOI":"10.3389\/fmicb.2017.01113","article-title":"Fungal and bacterial pigments: secondary metabolites with wide applications","volume":"8","author":"Rao","year":"2017","journal-title":"Front. Microbiol."},{"key":"ref26","doi-asserted-by":"publisher","first-page":"616","DOI":"10.1016\/j.fct.2018.08.002","article-title":"Cyanobacterial pigments: perspectives and biotechnological approaches","volume":"120","author":"Saini","year":"2018","journal-title":"Food Chem. Toxicol."},{"key":"ref27","doi-asserted-by":"publisher","first-page":"824","DOI":"10.1074\/jbc.M505806200","article-title":"A novel O-aminophenol oxidase responsible for formation of the phenoxazinone chromophore of grixazone","volume":"281","author":"Suzuki","year":"","journal-title":"J. Biol. Chem."},{"key":"ref28","doi-asserted-by":"publisher","first-page":"36944","DOI":"10.1074\/jbc.M608103200","article-title":"Novel benzene ring biosynthesis from C3 and C4 primary metabolites by two enzymes","volume":"281","author":"Suzuki","year":"","journal-title":"J. Biol. Chem."},{"key":"ref29","doi-asserted-by":"publisher","first-page":"112786","DOI":"10.1016\/J.LWT.2021.112786","article-title":"Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: the case of nanoencapsulated curcumin, spirulina, and hibiscus extracts. LWT-food","volume":"154","author":"Teixeira","year":"2022","journal-title":"Sci. Technol."},{"key":"ref30","doi-asserted-by":"publisher","first-page":"786","DOI":"10.1016\/j.foodchem.2017.11.111","article-title":"Sugarcane bagasse hydrolysate as a potential feed stock for red pigment production by Monascus ruber","volume":"245","author":"Teran Hilares","year":"2018","journal-title":"Food Chem."},{"key":"ref31","doi-asserted-by":"publisher","first-page":"278","DOI":"10.1016\/j.bcab.2013.03.008","article-title":"Thermal stability of natural pigments produced by Monascus ruber in submerged fermentation","volume":"2","author":"Vendruscolo","year":"2013","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"ref32","first-page":"49","article-title":"An insightful overview on microbial pigment: prodigiosin","volume":"5","author":"Venil","year":"2009","journal-title":"Electron. J. Biol."},{"key":"ref33","doi-asserted-by":"publisher","first-page":"131439","DOI":"10.1016\/j.foodchem.2021.131439","article-title":"Preparation and characterization of gelatin\/zein nanofiber films loaded with perillaldehyde, thymol, or \u025b-polylysine and evaluation of their effects on the preservation of chilled chicken breast","volume":"373","author":"Wang","year":"2022","journal-title":"Food Chem."},{"key":"ref34","doi-asserted-by":"publisher","first-page":"3036","DOI":"10.1111\/1750-3841.16222","article-title":"Stability evaluation of gardenia yellow pigment in the presence of different antioxidants or microencapsulating agents","volume":"87","author":"Wu","year":"2022","journal-title":"Food Sci."},{"key":"ref35","doi-asserted-by":"crossref","first-page":"1809","DOI":"10.3987\/COM-15-13285","article-title":"Viridobrunnines a and B, antimicrobial phenoxazinone alkaloids from a soil associated Streptomyces sp","volume":"91","author":"Zhang","year":"2015","journal-title":"Heterocycles"},{"key":"ref36","doi-asserted-by":"publisher","first-page":"766","DOI":"10.1038\/s41429-020-0334-1","article-title":"Antibacterial and cytotoxic metabolites of termite-associated Streptomyces sp. BYF63","volume":"73","author":"Zhang","year":"2020","journal-title":"J. Antibiot."},{"key":"ref37","doi-asserted-by":"publisher","first-page":"186","DOI":"10.1016\/j.foodchem.2004.12.028","article-title":"A kind of potential food additive produced by Streptomyces coelicolor: characteristics of blue pigment and identification of a novel compound, lambda-actinorhodin","volume":"95","author":"Zhang","year":"2006","journal-title":"Food Chem."},{"key":"ref38","first-page":"1169","article-title":"Anticancer effect of rubropunctatin against human gastric carcinoma cells BGC-823","volume":"88","author":"Zheng","year":"2010","journal-title":"Appl. Microbiol Cell Physiol."},{"key":"ref39","doi-asserted-by":"publisher","first-page":"125600","DOI":"10.1016\/j.foodchem.2019.125600","article-title":"Purification, identification and properties of a new blue pigment produced from Streptomyces sp. A1013Y","volume":"308","author":"Zhu","year":"2020","journal-title":"Food Chem."},{"key":"ref40","doi-asserted-by":"crossref","first-page":"3453","DOI":"10.3390\/molecules26113453","article-title":"Pharmacological activities of aminophenoxazinones","volume":"226","author":"Zorrilla","year":"2021","journal-title":"Molecules"}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2022.1110811\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,1,16]],"date-time":"2023-01-16T04:55:12Z","timestamp":1673844912000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2022.1110811\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,1,16]]},"references-count":40,"alternative-id":["10.3389\/fmicb.2022.1110811"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2022.1110811","relation":{},"ISSN":["1664-302X"],"issn-type":[{"value":"1664-302X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,1,16]]},"article-number":"1110811"}}