David L. Coffen

Enzymic enhancement of n−3 fatty acid content in fish oils

Commercially available fish oils with n−3 fatty acid contents ranging from 29 to 34% were converted enzymically, with Amano P lipase, to mixtures of glycerides with n−3 fatty acid contents ofca. 50%, in weight recovery yields of 23–50%, depending upon extraction procedures. Glyceride mixtures with n−3 fatty acid contents above 70% were obtained in yields of 14–21%. The processes are based on the relative stability of the ester linkages that involve n−3-fatty acyl groups and the regioselectivity of the enzyme toward acyl groups at the 1,3-positions of glycerol.

Aminotransferase catalysis applied to the synthesis of a PAF antagonist

(R)-alpha-Methyl-3-pyridinebutanamine (5) was required as a key intermediate for production of the PAF antagonist [(R)-(E,E)-5-(4-methoxyphenyl)-N-1- methyl-4-(3-pyridinyl)butyl-2,4-decadienamide (1). A method meeting the requirements of technical simplicity and economic viability was developed using an aminotransferase ex. B. megaterium to catalyze a kinetic resolution of racemic alpha-methyl-3-pyridinebutanamine (3). 5-(3-Pyridinyl)-2-pentanone (4) produced from the (S)-enantiomer, with co-generation of alanine, is recycled by catalytic reductive amination.