Advances in the enzymatic reduction of ketones.
Historically, biocatalytic ketone reductions involved the use of Baker's yeast. Within the last five years, a significant and growing number of isolated ketoreductases have become available that have rendered yeast-based reductions obsolete. The broad substrate range and exquisite selectivities of these enzymes repeatedly outperform other ketone reduction chemistries, making biocatalysis the general method of choice for ketone reductions. Presented here is a summary of our understanding of the capabilities and limitations of these enzymes.
Department of Process Research, Merck Research Laboratories, Merck & Co., Inc. Rahway, New Jersey 07065, USA. jeffrey_moore@merck.com
Jeffrey C
JC
Moore
David J
DJ
Pollard
Birgit
B
Kosjek
Paul N
PN
Devine
D000098:Acetophenones / Q000737:chemistry; D000429:Alcohol Oxidoreductases / Q000737:chemistry*; D002384:Catalysis; D003067:Coenzymes / Q000737:chemistry; D007659:Ketones / Q000737:chemistry*; D010084:Oxidation-Reduction; D013237:Stereoisomerism
D000098:Acetophenones; D003067:Coenzymes; D007659:Ketones; D000429:Alcohol Oxidoreductases; C038699:acetophenone