Biotransformations with baker's yeast: pH effects on diastereoselectivity during α-hydroxy-β-ketoester reductions and carboncarbon bond cleavages
作者:N.W. Fadnavis、S.Kumara Vadivel、U.T. Bhalerao
DOI:10.1016/s0957-4166(97)00232-2
日期:1997.7
Baker's yeast mediated reduction of alpha-substituted-beta-ketoesters lead to reduction of the carbonyl group with high enantiospecificity and diastereoselectivity at low pH (4.0-5.0, e.e.>99%, d.e.>90%) but cleavage of the C-C bond is observed at higher pH (>8.0%). Similar carbon-carbon bond cleavage are observed in the reactions of alpha-acetamido-beta-ketoesters and acetamidocinnamic acid. (C) 1997 Elsevier Science Ltd.