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Bakers′ Yeast Reduction of α-Diketones: Investigation and Control of the Enzymatic Pathway

✍ Scribed by P. Besse; J. Bolte; A. Fauve; H. Veschambre

Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
537 KB
Volume
21
Category
Article
ISSN
0045-2068

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✦ Synopsis

Optically pure (\alpha)-hydroxyketones and (\alpha)-diols are obtained through a regio- and stereocontrol of the reduction of acyclic (\alpha)-diketones by bakers' yeast. An investigation of the enzymatic system clearly demonstrates the role of two enzymes operating in sequence. An alcohol dehydrogenase is implicated in the initial reduction of the (\alpha)-diketone, and the resulting (\alpha) hydroxyketone is subsequently reduced by a glycerol dehydrogenase. The first reductive step is found to direct the stereochemical outcome of the entire reaction. 1993 Academic Press. Inc.

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Baker's yeast-mediated reduction of α-hy
Baker's yeast-mediated reduction of α-hydroxy ketones and derivatives: The steric course of the biotransformation
✍ Patrizia Ferraboschi; Paride Grisenti; Ada Manzocchi; Enzo Santaniello 📂 Article 📅 1994 🏛 Elsevier Science 🌐 French ⚖ 745 KB

The nsults from the baker's yeast-mediated reduction of the acetates 3a-d and the methyl ethers 5a-d wete compared with the same biotransformation which converts the a-hydroxy ketones lad into the (R)-diols 2ad (90-989bee); the acetates 3ad afford the (S)-monoacetates 4o-d (7294% ee) and the methyl