Chemo-selectivity of the N,O-enzymatic acylation in organic media and in ionic liquids

The chemo-selectivity and the efficiency of the enzymatic acylation of 6-amino-1-hexanol have been studied in organic solvents distinct by their nature and their dissociation power, in solvent-free systems corresponding to free fatty acid or ethyl ester media and in different ionic liquids. In organic solvents and fatty acid ester media, a sequential reaction allowed the major production of the diacylated derivative at the equilibrium state. Conversely, the use of a solvent-free system with free fatty acid orientated the reaction exclusively towards the O-acylation by modifying the ionization state of the amino group and decreased the reaction time to reach the equilibrium state. Ionic liquids as 1-butyl-3-methyl imidazolium cation coupled with anions of low nucleophilicity significantly improved the efficiency of the reaction (substrate conversion and initial rate) and also led to the N,O-diacyl product. The nature of the reaction medium was shown to influence the ionization state of functional groups, then their capacity to react, and finally, the efficiency of the reaction.