REDUCTIONS
199
III.A-3 Shi, Y.J., Cai, D. et al., TL, 35, 6409; Gao, Y. et al., TL, 35, 5551
and 6631; Helquist, P. et al., TL, 35,9375; Hiemstra, H., Speckamp, W.N.
et al., TL, 35, 1087; Wills, M. et al., TA, 5, 801; Wells, P.B., CC, 2431.
OH
1: »PrOH
2: H 3 BSMe 2
H
3
B
Me
4: MeOH
(^Ύ^
ce
92%
99 % e.e
III.A-4 Utaka, M. et al., TL, 35,4569; Zakarya, D. et al., TL, 35, 4985;
Kawai, Y. et al., BCJ, 67, 2244; Waagen, V. et al., ACS, 48, 506;
Veschambre, H. et al., TA, 5, 1249; Wunsch, B. and Diekmann, H., H, 38,
709; Santaniello, E. et al., T, 50, 10539.
R ^ | ^ O A c
O
Baker's Yeast
"OAc
NADPH, glucose
35°C
ÔH
59-83 %, 95-99 % e.e.
III.A-5 Guzzo, P.R. and Miller, M.J., JOC, 59, 4862; Takaya, H. et al.,
JOC, 59, 3064; see also: Kawai, Y. et al., BCJ, 67, 524; Forni, A. et al., T,
50, 11995.
O
O
MeO
S-Ru-BINAP
50 psi, H 2
CO^Bu MeOH,80°C 0
O H
MeO' ^^
^ "
"CO^Bu
90 %, >98 % e.e.