Ultra-High Molecular Weight Xanthan Gum Engineered Strain and Detection Marker
Summary
The USPTO published patent application US20260098104A1 for an engineered bacterial strain that produces ultra-high molecular weight xanthan gum with molecular weight exceeding 2.0×10^7 Da, significantly above the ordinary range of 0.2×10^7-2.0×10^7 Da. The application also discloses a molecular marker for detecting the engineered strain and its processed products, enabling rapid identification in production and quality control contexts.
What changed
The USPTO published patent application US20260098104A1 filed by inventors Ma, Wu, Shi, Li, and Ming for an engineered strain producing xanthan gum with molecular weight greater than 2.0×10^7 Da—substantially exceeding ordinary xanthan gum's 0.2×10^7-2.0×10^7 Da range. The application discloses genetic engineering methods and a molecular marker enabling detection of the engineered strain and its processed products in production and quality control settings.
Biotechnology and chemical manufacturing companies engaged in biopolymer development, industrial fermentation, or xanthan gum applications should monitor this filing's prosecution and eventual grant status. The patent could restrict development of similar ultra-high molecular weight xanthan gum production methods and detection technologies, potentially requiring licensing consideration or design-around strategies.
What to do next
- Monitor for patent grant status updates
- Review for potential licensing or validity challenges
Archived snapshot
Apr 14, 2026GovPing captured this document from the original source. If the source has since changed or been removed, this is the text as it existed at that time.
ULTRA-HIGH MOLECULAR WEIGHT XANTHAN GUM AND ITS PRODUCTION STRAIN AND DETECTION MOLECULAR MARKER
Application US20260098104A1 Kind: A1 Apr 09, 2026
Inventors
Ting Ma, Mengmeng Wu, Zhuangzhuang Shi, Guoqiang Li, Yue Ming
Abstract
An engineered strain that produces a xanthan gum is constructed by genetic engineering methods. Upon testing, it is found that the monosaccharide composition and repeating units of the xanthan gum are the same as those of an ordinary xanthan gum, but a molecular weight of the xanthan gum is greater than 2.0×107 Da, which is higher than a molecular weight range (0.2×107-2.0×107 Da) of the ordinary xanthan gum reported in the literature. Therefore, the xanthan gum is considered an ultra-high molecular weight xanthan gum, expanding application fields of the xanthan gum. A molecular marker for detecting a producing strain or processed products of the ultra-high molecular weight xanthan gum can rapidly identify an engineered strain synthesizing the ultra-high molecular weight xanthan gum and their mildly processed products.
CPC Classifications
C08B 37/0033 C12N 1/205 C12N 2510/02
Filing Date
2024-10-09
Application No.
18911228
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