Stereochemical Control in Microbial Reduction. 8. Stereochemical Control in Microbial Reduction of β-Keto Esters
作者： Kaoru Nakamura , Yasushi Kawai , Shinzaburo Oka , Atsuyoshi Ohno
DOI: 10.1246/BCSJ.62.875
关键词:
摘要: Stereochemistry of the reduction β-keto esters with bakers’ yeast is controlled by addition a certain α,β-unsaturated carbonyl compound (or its reduced form). Glucose also exerts same effect. The additives tend to shift stereochemistry toward production D-hydroxy ester. Namely, methyl 3-oxopentanoate and ethyl 3-oxo-6-heptenoate were corresponding excellent stereoselectivities chemical yields. enones are supposed inhibit enzymes that produce L-hydroxy ester, whereas glucose plays role activate
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