Manganese(I)-Catalyzed C–H Allylation of Tryptophans and Their Oligopeptides On Water
Julia Struwe
a
Institut für Organische und Biomolekulare Chemie, Wöhler-Forschungsinstitut für Nachhaltige Chemie, Georg-August-Universität Göttingen, Tammannstraße 2, 37077 Göttingen, Germany
,
Tsuyoshi Oyama
a
Institut für Organische und Biomolekulare Chemie, Wöhler-Forschungsinstitut für Nachhaltige Chemie, Georg-August-Universität Göttingen, Tammannstraße 2, 37077 Göttingen, Germany
,
Fabrice Gallou∗
b
Chemical & Analytical Development, Novartis Pharma AG, 4056 Basel, Switzerland
a
Institut für Organische und Biomolekulare Chemie, Wöhler-Forschungsinstitut für Nachhaltige Chemie, Georg-August-Universität Göttingen, Tammannstraße 2, 37077 Göttingen, Germany
c
German Center for Cardiovascular Research (DZHK), Potsdamer Straße 58, 10785, Berlin, Germany
› Author AffiliationsGenerous support from the Deutsches Zentrum für Herz-Kreislaufforschung (DZHK) (PI at the German Centre for Cardiovascular Research), the European Research Council (ERC) (Advanced Grant 101021358), and the DFG (Gottfried-Wilhelm-Leibniz Prize) to L.A. are gratefully acknowledged. We are also grateful for support from the European Union’s Horizon 2020 research and innovation program, H2020 Marie Skłodowska-Curie Actions (Grant Agreement No. 860762) to T.O., and warmly acknowledge Novartis for financial support.
The manganese(I)-catalyzed allylation of the amino acid tryptophan is realized under exceedingly mild conditions using water as a sustainable and non-hazardous reaction medium, instead of classical organic solvents, with great potential for green and sustainable chemistry. Synthetically useful α,β-unsaturated esters can be accessed by reaction with Morita–Baylis–Hillman (MBH) adducts following a fast C–H activation approach. The robustness of this procedure is reflected by kinetic analysis at different reaction temperatures and reduced catalyst loadings are employed.
Key words
C–H activation -
on water -
peptides -
manganese catalysis -
late-stage functionalization
Supporting Information
Supporting information for this article is available online at https://doi.org/10.1055/a-2268-4678.
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