STEREOCHEMICAL CONTROL IN MICROBIAL REDUCTION .23. THERMAL-TREATMENT OF BAKERS-YEAST FOR CONTROLLING THE STEREOSELECTIVITY OF REDUCTIONS

被引：33

作者：

KAWAI, Y

KONDO, S

TSUJIMOTO, M

NAKAMURA, K

OHNO, A

机构：

[1] Institute for Chemical Research, Kyoto University, Uji

来源：

BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN | 1994年 / 67卷 / 08期

关键词：

D O I：

10.1246/bcsj.67.2244

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The diastereoselectivity in a bakers' yeast reduction of various alkyl 2-alkyl-3-oxoalkanoates can be controlled by a thermal treatment of the yeast in the presence of methyl vinyl ketone. Pretreated bakers' yeast gives the corresponding (2R,3S)-hydroxy esters selectively. Two beta-keto ester reductases, named L-enzyme-1 and L-enzyme-2, are actual reductants of intact bakers' yeast reduction. The thermal stability and inhibition constants of the purified enzymes can dictate the sterochemical outcome of pretreated bakers' yeast reductions.

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页码：2244 / 2247

页数：4

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