Please use this identifier to cite or link to this item:
|Title:||Enhanced asymmetric reduction of ethyl 3-oxobutyrate by baker's yeast via substrate feeding and enzyme inhibition|
|Source:||Fow, K.-L., Poon, L.C.H., Sim, S.T., Chuah, G.K., Jaenicke, S. (2008-08). Enhanced asymmetric reduction of ethyl 3-oxobutyrate by baker's yeast via substrate feeding and enzyme inhibition. Engineering in Life Sciences 8 (4) : 372-380. ScholarBank@NUS Repository. https://doi.org/10.1002/elsc.200700052|
|Abstract:||The moderate enantioselectivity of wild form baker's yeast can be considerably increased either by using continuous feeding to maintain a low substrate concentration throughout the reaction, or by the selective inhibition of competing enzymatic pathways. The reduction of ethyl 3-oxobutyrate to ethyl (S)-3-hydroxy-butyrate was used as a model reaction. With the substrate feeding method, the enantioselectivity could be increased from 75% to as high as 98%. The increased selectivity originates from the much higher substrate binding constant of the (R)-specific enzymes, so that these enzymes remain essentially inactive if a low concentration of ethyl 3-oxobutyrate is maintained in the bioreactor. Alternatively, the enantioselectivity of baker's yeast can be improved by selectively blocking competing enzymatic pathways. It was found that vinyl acetate is a selective inhibitor for the (R)-specific enzymes. Ethyl (S)-3-hydroxybutyrate with an enantiomeric excess of 98% was obtained by pre-incubation of baker's yeast in 100 mM of vinyl acetate solution for 1 h. These results suggest that by selecting appropriate process conditions, natural baker's yeast can be a competitive biocatalyst for the large-scale production of chiral secondary alcohols. © 2008 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.|
|Source Title:||Engineering in Life Sciences|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Feb 22, 2018
WEB OF SCIENCETM
checked on Jan 17, 2018
checked on Feb 25, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.