Reduction of Acyl Enolates of α-Substituted β-Keto Esters by Bakers' Yeast

Hiromichi Ohta, Naoki Kobayashi, Takeshi Sugai

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Enol esters of 2-substituted-3-oxoalkanoates of (Z)-configuration were reduced by bakers' yeast to chiral 2-substituted-3-hydroxyalkanoates. The syn-selectivities of this reaction increased compared with those of the reduction of the corresponding racemic keto esters. The reaction may proceed via an asymmetric hydrolysis of the enol esters, followed by the reduction of the resulting carbonyl group.

Original languageEnglish
Pages (from-to)489-493
Number of pages5
JournalAgricultural and Biological Chemistry
Volume54
Issue number2
DOIs
Publication statusPublished - 1990

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bakers yeast
Yeast
Saccharomyces cerevisiae
Esters
esters
Hydrolysis
hydrolysis

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Reduction of Acyl Enolates of α-Substituted β-Keto Esters by Bakers' Yeast. / Ohta, Hiromichi; Kobayashi, Naoki; Sugai, Takeshi.

In: Agricultural and Biological Chemistry, Vol. 54, No. 2, 1990, p. 489-493.

Research output: Contribution to journalArticle

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