Maximilian Nierenstein
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Maximilian Nierenstein
Maximilian Nierenstein
Born 1877
Died 1946
Alma mater University of Bristol
Known for Nierenstein reaction
Scientific career
Fields Biochemistry

Maximilian Nierenstein (also known as Moses Max Nierenstein or Max Nierenstein, born in 1877 - died in 1946) was a professor of biochemistry at the University of Bristol.

He is known for the Nierenstein reaction, an organic reaction describing the conversion of an acid chloride into an haloketone with diazomethane.

In 1912, Polish biochemist Casimir Funk isolated a complex of micronutrients and proposed the complex be named "vitamine" (a portmanteau of "vital amine"), a name reportedly suggested by friend Max Nierenstein.[1][2]

He also studied natural phenols and tannins[3] found in different plant species. He showed in 1945 that luteic acid, a molecule present in the myrobalanitannin, a tannin found in the fruit of Terminalia chebula, is an intermediary compound in the synthesis of ellagic acid.[4] Working with Arthur George Perkin, he prepared ellagic acid from algarobilla and certain other fruits in 1905.[5] He suggested its formation from galloyl-glycine by Penicillium in 1915.[6]Tannase is an enzyme that Niederstein used to produce m-digallic acid from gallotannins.[7] He proved the presence of catechin in cocoa beans in 1931.[8]

He also worked on milk and caseinogen.[9] He reviewed the discovery of lactose in 1936.[10]



  1. ^ Combs, Gerald (2008). The vitamins: fundamental aspects in nutrition and health. ISBN 9780121834937. 
  2. ^ Funk, C.; Dubin, H. E. (1922). The Vitamines. Baltimore: Williams and Wilkins Company. 
  3. ^ Drabble, E.; Nierenstein, M. (1907). "On the Rôle of Phenols, Tannic Acids, and Oxybenzoic Acids in Cork Formation". Biochemical Journal. 2 (3): 96-102.1. PMC 1276196Freely accessible. PMID 16742048. 
  4. ^ Nierenstein, M.; Potter, J. (1945). "The distribution of myrobalanitannin". The Biochemical Journal. 39 (5): 390-392. doi:10.1042/bj0390390. PMC 1258254Freely accessible. PMID 16747927. 
  5. ^ Perkin, A. G.; Nierenstein, M. (1905). "CXLI.--Some oxidation products of the hydroxybenzoic acids and the constitution of ellagic acid. Part I". Journal of the Chemical Society, Transactions. 87: 1412. doi:10.1039/CT9058701412. 
  6. ^ Nierenstein, M. (1915). "The Formation of Ellagic Acid from Galloyl-Glycine by Penicillium". The Biochemical Journal. 9 (2): 240-244. doi:10.1042/bj0090240. PMC 1258574Freely accessible. PMID 16742368. 
  7. ^ Nierenstein, M. (1932). "A biological synthesis of m-digallic acid". The Biochemical Journal. 26 (4): 1093-1094. doi:10.1042/bj0261093. PMC 1261008Freely accessible. PMID 16744910. 
  8. ^ Adam, W. B.; Hardy, F.; Nierenstein, M. (1931). "The Catechin of the Cacao Bean". Journal of the American Chemical Society. 53 (2): 727-728. doi:10.1021/ja01353a041. 
  9. ^ Geake, A.; Nierenstein, M. (1914). "The Action of Diazomethane on Caseinogen: Preliminary Communication". The Biochemical Journal. 8 (4): 287-292. doi:10.1042/bj0080287. PMC 1276579Freely accessible. PMID 16742318. 
  10. ^ Nierenstein, M. (February 1936). "The Discovery of Lactic Sugar". Isis. 24 (2): 367-369. doi:10.1086/347034. JSTOR 225293. 

External links

  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.



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