Effect of different strains of yeast on stereocontrolled reduction of 5-acetylisoxazolines

Effect of different strains of yeast on stereocontrolled reduction of 5-acetylisoxazolines

The stereocontrolled reduction of 3-aryl-5-acetylisoxazolines ( 1) to the corresponding alcohols ( 2 and 3) in the presence of four different yeast strains, recognized as Baker’s yeast (commercial), Candida krusei (ATCC 14243), Pichia farinosa (NRRL Y110) and Sacchromyces sp. (soil isolate) have bee...

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Veröffentlicht in:Bioorganic chemistry 2002-10, Vol.30 (5), p.350-355
Hauptverfasser: Tripathi, M.K., Jinwal, U.K., Roy, U., Patra, A., Roy, P.K., Batra, S., Bhaduri, A.P.
Format: Artikel
Sprache:eng
Schlagworte:
Biotransformation
Oxazoles - chemistry
Oxazoles - metabolism
Oxidation-Reduction
Species Specificity
Stereoisomerism
Yeasts - classification
Yeasts - genetics
Yeasts - metabolism
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Zusammenfassung:The stereocontrolled reduction of 3-aryl-5-acetylisoxazolines ( 1) to the corresponding alcohols ( 2 and 3) in the presence of four different yeast strains, recognized as Baker’s yeast (commercial), Candida krusei (ATCC 14243), Pichia farinosa (NRRL Y110) and Sacchromyces sp. (soil isolate) have been attempted. The C. krusei was found to be diastereoselective for the ( R)- 1 while the Sacchromyces sp. led to complete reduction to yield the RS- and SS-alcohol in 1:1 ratio at 10 g/L scale.
ISSN:0045-2068
1090-2120
DOI:10.1016/S0045-2068(02)00500-X