Stereochemical Control in Microbial Reduction. 18. Mechanism of Stereochemical Control in the Diastereoselective Reduction with Baker’s Yeast
作者:Kaoru Nakamura、Yasushi Kawai、Takehiko Miyai、Sohichi Honda、Nobuyoshi Nakajima、Atsuyoshi Ohno
DOI:10.1246/bcsj.64.1467
日期:1991.5
Reduction of a variety of 2-alkyl-3-oxobutanoates with bakers’ yeast yields the corresponding L-(3S)-hydroxy esters with exclusive enantioselectivity, while the diastereoselectivity, syn/anti ratio, varies depending on the structure of the alkoxyl moiety. In order to elucidate the mechanism for this stereochemical control, oxidoreductases that reduce 2-alkyl-3-oxobutanoate have been isolated from the
用面包酵母还原各种 2-烷基-3-氧代丁酸酯会产生相应的 L-(3S)-羟基酯,具有独特的对映选择性,而非对映选择性、顺/反比取决于烷氧基部分的结构。为了阐明这种立体化学控制的机制,已从面包酵母细胞中分离并纯化了还原 2-烷基-3-氧代丁酸的氧化还原酶。已经获得了两种主要的竞争性 2-烷基-3-羟基丁酸氧化还原酶:其中一种立体选择性地还原 2-烷基-3-氧代丁酸酯,产生相应的 L-syn-羟基酯,而另一种则提供 L-syn-和 L-syn-羟基酯的混合物。 -抗羟基酯。使用阐明的动力学参数很好地模拟了立体选择性的实验结果。