The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG

• DOI: 10.1038/srep37899
• Publication Date: 2016-11-24T10:43:53Z
• Authors: Hui Li; Xue Jiao; Yajie Sun; Shiwei Sun; Zhimei Feng; Wanlong Zhou; Hu Zhu
• Keywords: Sphingomonas; Residue (chemistry)

Abstract Sphingans, a group of structurally closely related bacterial exopolysaccharides produced by members the genus Sphingomonas, can be applied in variety industries such as food, cement, and personal care applications due to their high viscosity. A sphingan-producing-bacterium, Sphingomonas sp. WG secret large quantity sphingan designated WL. To enhance production WL, three-stage control strategy was highest WL reach 33.3 g/L. The rheological analysis showed that aqueous solution had viscosity, typical shearing-thinning behavior great stability temperature, wide range pH (1 14), salinity. composed principally carbohydrate with 6.52% O-acyl groups. portion contained about 13% glucuronic acid some neutral sugars including mannose, glucose rhamnose molar ratio 1:2.28:2.12. Partial hydrolysis new oligosaccharide WL-1. Structural resolution revealed WL-1 consisted α-L-Rha-(1→4)-β-L-Rha-(1→4)-β-D-Glc-(1→3)-α-D-Glc β-D-Man substituent at third residue carboxyl O -acyl These findings will broaden this novel ink, oil other industries.