This study performed an optimization of the fermentation conditions to activate the expression of the zunyimycin family biosynthesis genes of the zunyimycin-producing streptomycetes strain Streptomyces sp. FJS31-2. Bioassay-guided isolation and purification by varied chromatographic methods yielded two new compounds of the zunyimycin derivatives, namely, 31-2-7 and 31-2-8, accompanied with three known anthrabenzoxocinones family members of zunyimycin A, BE24566B, and chloroanthrabenzoxocinone. Their structures were elucidated by NMR, HRESIMS, IR, UV, and CD. Results showed that these two compounds were structurally similar to the previously reported compound zunyimycin A but differed in positions and number of chlorine atom substitution. The two novel compounds were called zunyimycins B and C. Antibacterial activity assay indicated that zunyimycin C showed a good inhibitory effect on the methicillin-resistant Staphylococcus aureus and Enterococci.

Genome mining is an effective tool used to discover novel natural products from actinomycetes. Genome sequence analysis of Streptomyces sp. FJS31-2 revealed the presence of one putative type II polyketide gene cluster (ABX), which may correspond to type II polyketide products including BE-24566B and its chloro-derivatives. The addition of natural humus acid successfully activated the biosynthsis of the abx gene cluster. BE-24566B and its chloro-derivatives, named zunyimycin A, were also detected. The targeted deletion of the polyketide skeleton synthesis genes such as abxp, abxk, and abxs was performed in the wild strain to identify the gene cluster for BE-24566B biosynthesis.

As an integral component of the human diet, dairy products are rich in high-quality protein, lactoferrin, conjugated linoleic acid, calcium, vitamin D, and various other nutrients and bioactive compounds. They exert broad health benefits through core mechanisms involving multiple pathways and targets. This article systematically reviews the nutritional composition of dairy products, provides an in-depth analysis of their fundamental mechanisms—such as gut-immune axis regulation and antioxidant–anti-inflammatory synergy—and comprehensively summarizes their preventive value in metabolic-related diseases, bone health, degenerative diseases, and malignancies. The interplay and synergistic effects among multiple components and mechanisms are discussed, along with future research directions, to offer a scientific basis for the application of dairy products in public health and clinical nutrition.

Background: Oral diseases affect over 3.5 billion people globally, with dental caries and periodontitis being the most common. Previous studies suggest that dairy products may protect against these conditions through enamel remineralization and antimicrobial effects, but a comprehensive synthesis integrating component profiles, molecular mechanisms, and translational applications has been lacking. This systematic review synthesizes evidence on dairy products and their bioactive components in oral health, clarifies functional mechanisms, current applications, and future directions. Methods: PubMed, Cochrane Library, and China National Knowledge Infrastructure (CNKI) were searched from database inception to April 2026. Studies linking dairy products to oral health were included. A narrative synthesis covered dairy product categories, bioactive components (proteins and peptides, minerals, probiotics), mechanisms (microecological regulation, caries prevention, periodontal management, antifungal effects, mucosal protection), current applications, and future challenges. Results: Processing characteristics and compositional differences of liquid milk, fermented dairy products, and cheese determine their distinct roles in oral care. Dairy-derived proteins, minerals, and probiotics act synergistically through multiple mechanisms: maintenance of oral microbial homeostasis; enamel remineralization, inhibition of cariogenic bacterial adhesion and acid production (caries prevention); attenuation of inflammatory responses (periodontal support); inhibition of Candida albicans (opportunistic infection control); and protection of mucosal barrier integrity. A three-tiered application model–natural dietary intervention, oral care product development, and clinical adjunctive therapy–has emerged. This review adds an integrated “components–mechanisms–effects” framework demonstrating how casein phosphopeptides, lactoferrin, probiotics, calcium, and phosphorus synergistically maintain oral microbiota homeostasis, promote remineralization, reduce inflammation, inhibit opportunistic infections, and protect the mucosal barrier. Conclusion: Dairy products can preserve oral health via multiple pathways and have clear public health value. Future research should focus on probiotic strain specificity, synergistic mechanisms of active ingredients, and long-term clinical effects to promote an integrated “nutrition + oral care” health management strategy. This review provides a theoretical reference for precise application, product innovation, and interdisciplinary integration of dairy products in oral health, with positive implications for improving global oral health status.