(2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal → 5-Acetylfuro(2,3-c)pyridine

Participants

Reaction Steps

A liquid broth (pH 7) comprising 40 g of glucose, 3 g of yeast extract, 6.5 g of diammonium hydrogen phosphate, 1 g of potassium dihydrogen-phosphate, 0.8 g of magnesium sulfate heptahydrate, 60 mg of zinc sulfate heptahydrate, 90 mg of iron sulfate heptahydrate, 5 mg of copper sulfate pentahydrate, 10 mg of manganese sulfate tetrahydrate and 100 mg of sodium chloride, per liter, was distributed in 5-ml portions into large size test tubes and steam-sterilized at 120° C. for 20 minutes. These liquid broth portions were each aseptically inoculated with one loopful of one of the microorganisms listed in Table 4, and shake culture was carried out at 30° C. for 24 to 72 hours. After cultivation, 2 ml of each culture was centrifuged and the cells collected were suspended in 0.5 ml of 100 mM phosphate buffer (pH 6.5) containing 8% of glucose. This cell suspension was added to a test tube containing 2.5 mg of 5-acetylfuro[2,3-c]pyridine placed therein in advance, and the reaction was allowed to proceed at 30° C. for 26 hours. After reaction, the reaction mixture was analyzed in the same manner as in Example 1. The yield, optical purity and absolute configuration of the product 5-(1-hydroxyethyl)furo[2,3-c]pyridine per reaction mixture are shown in Table 4.

Provenance & Evidence