诺贝尔奖获得者全书【1907】【化学奖】
【获奖类别】化学奖【获奖年代】1907年
【获得情况】爱德华·毕希纳(Eduard Buchner)
[img]http://nobelprize.org/chemistry/laureates/1907/buchner.jpg[/img]
爱德华·毕希纳(Eduard Buchner)
1852年9月28日出生在巴黎
1907年去世
【获奖理由】因发现非细胞发酵作用而获奖
【研究成果】研究化學、生物學，並發現非細胞發酵。曾在拜耳門下擔任助理，在納吉里門下學植物學；聽從身為衛生、免疫學家的哥哥建議，研究發酵，發現非細胞酒精發酵。
【获奖感言】
酵母在发酵过程中的作用是什么？这一问题被激烈地争论了60年。
1839年，杰出的德国化学家Jutus von Liebig建立了一个模型，来阐述酵母在发酵过程中的作用。他把在发酵混合液中的酵母看作一个能产生震荡的分解物质： 蔗糖原子经过重排，变为酒精和二氧化碳。
另一方面，酒精发酵一直被认为是自发的过程，到1858年，法国化学及生物学家Louis Pasteur用一系列文章证明发酵仅在活体细胞状态下才会发生-即是与生命相关的现象--Louis Pasteur视其为一种生理活动。
这种对酵母在发酵过程中作用机理的分歧，引发了Liebig和Pasteur之间的激烈争论。Liebig和Pasteur先后于1873年和1895年去世，但争论并没有结束。后来德国化学家Eduard Buchner 和 Hans Buchner于1897年发现一种离体酵母提取物可以使酒精发酵，即酵母细胞产生一种酶，这种酶引起发酵。Liebig和Pasteur之间的争论就这样最终得到解决。Hans 和 Eduard Buchner由此奠定了现代生物化学的基石。
他们证明离体酵母提取物可以象活体酵母细胞一样将葡萄糖转变为酒精和二氧化碳。换句话说，这一转变并不依赖于酵母细胞，而是依赖于无生命的酶。
【其它事件】
公元前9000年已有麵包，但酵母的發現卻遲了7000年，直至公元前2000年左右，尼羅河流域盛產小麥，古埃及人已開始將小麥磨成粉，加入水、馬鈴薯及鹽拌在一起，擺在溫熱的地方，空氣中的酵母落入一塊未被烤過的麵糰中，麵糰竟慢慢地脹大起來，這種麵糰烤出來後非常鬆軟，從此人們便故意留一塊麵糰，讓酵母慢慢使它發大、變酸，再取一團作「麵種」留待下次發麵包。古埃及人只知道方法，卻不懂得其原理，因此一直認為這是神在暗中幫忙，而認定麵包是「神的贈禮」。
研究文献原文存放：
毕希纳 的讲演稿（Prize Lecture）:
The Nobel Prize in Chemistry 1907
Presentation Speech by Professor the Count K.A.H. M鰎ner, President of the Royal Swedish Academy of Sciences, on December 10, 1907*
This year's Nobel Prize for Chemistry has been awarded to Professor Eduard Buchner for his work on fermentation.
For a very long time both chemists and biologists have always regarded it as a particularly significant achievement when it has been possible to open up for chemical research a new field of the chemical processes which take place in living organisms. Through every step in this direction the puzzling aspect of the life processes diminishes, while on the other hand chemical laws are given a wider application. The farther the field of research in such a direction is extended the narrower becomes the territory at whose limit one must remain, since, as it used to be said, phenomena in such territory were governed by special laws not yet available to us and controlled by a particular kind of so-called "life force".
For a long time far-seeing research workers in the field of chemistry have opposed the idea that chemical processes in the living being occupy such an exceptional position and have therefore given their full recognition to such works as in their view offered direct support to their views.
In this connection we in Sweden feel bound to draw attention to the statements made by Berzelius. Apart from his creative activity in general chemistry, Berzelius was actively interested in the chemical processes in animal and plant organisms. With regard to these he held the view that they were more complicated and more difficult to learn than chemical reactions which take place independently of the living being. In no way, however, could he associate himself with the view generally held at that time that their nature was different and that they must follow quite different laws from the latter.
Berzelius also had a predilection for taking part in work in this field of chemistry, when he could find time. He set great store by pertinent achievements of others. As an example of this, I recall Berzelius' reply to Wohler when the latter mentioned his discouragement at having missed the discovery of the element vanadium, a discovery he was close to, but did rt succeed in making, because he did not complete the work he had started. Berzelius consoled him with friendly words. At the same time he pointed to Wohler's merit on the explanation of the formation of organic substances, which was then just commencing. Referring to a paper by Wohler and Liebig which had just appeared concerning cyanic acid and urea, Berzelius said that anyone who had produced such work could very well forgo discovering an element. One could, writes Berzelius, have discovered ten unknown elements without needing as much genius as for the work just referred to.
Since 1813, when this was written, this field has been extended enormously in many directions; it has been found possible to lift the veil which hitherto covered the phenomena of organic life. Thus a very large number of substances, which at the time in question it was assumed could only be formed by living organisms, can now be prepared synthetically. When, however, it is a matter of the inner course during the formation and conversion of these substances in living beings, we have to admit that our knowledge is still very far from complete. To be sure, it is no longer said that the living being is governed by a special "life force", but very often we have to make do even today with another expression which, in its actual meaning, does not differ very much from the first. It is frequently said now that this or that process should be regarded as a "life phenomenon" or "life expression" in certain cells. Regrettably we have to recognize that in this we are to a great extent merely providing a word instead of a deeper insight. It is certainly true that the frontier territories in which chemical research is now struggling to penetrate the complicated, mystic phenomena of life have in many respects advanced far beyond where it stood in 1813. Meanwhile, it still remains a fact that we owe considerable unconditional recognition to a work which in this field has taken experimental chemical research a sure step farther.
This is applicable to the work which is now the subject of the Prize award.
In a few words I shall try to explain to you what it is about.
For a long time chemists have been paying great attention to the phenomena which we now call fermentation. Under this name we include a number of chemical processes which occur in living beings and for which they are of the greatest importance. Usually these are decomposition processes in which compound substances are split under the influence of agents which we call ferments. These ferments act, so to speak, by their mere presence. Without being themselves transformed, they cause certain definite changes in other substances, the effect of each ferment being limited to a certain substance or a certain group of substances. It is an important property of ferments that, precisely under such circumstances as obtain in living beings, they exert a powerful action, whilst under others they frequently and easily become ineffective. Since, on the other hand, by means of other chemical aids, chemical processes can be brought about which appear similar to the actions of the ferments-several examples of which are available-it often happens that for this purpose agents are necessary whose nature makes them quite foreign to, and often incompatible with, conditions in living beings.
In very recent times, particularly, the advancement of our knowledge has made it probable that there are processes which are fermentative to a particularly high degree, which bring about the conversion of substances in living beings and which thus control this condition of life. Just as chemical science has during the past century acquired an extensive knowledge of the composition and structure of organic substances, so a thorough knowledge of the nature and action of ferments is now essential, in order that this science may be in a position to master the laws of the formation and dissociation of substances within the organism.
Meanwhile, we know these ferments up to now only by the effects they produce. Their inner nature and the constitution of their substance are still unknown to us. It is to be hoped, however, that a solution to this puzzle may be the subject of a future Nobel Prize.
A number of fermentations have been readily observable. This relates, for example, to the ferments which occur in dissolved state in the secretions which are discharged into the digestive system and exert such a greatinfluence there. It has thus been possible to gain very considerable experimental experience concerning these fermentations.
Another group of fermentations, however, had been seen to occur only in the presence of living cells. To this group belonged, among others, the decompOsition of sugar into alcohol and carbon dioxide, under the action of ordinary yeast. The connection between this fermentation and the presence of live yeast cells appeared so irresolvable that this fermentation process was regarded as an "expression of life" by the cells. This process thus appeared to be inaccessible to more detailed research.
Through Pasteur this view was accepted and generally adopted in scientific circles.
The unforgettable service done by Pasteur is that he showed that there are living organisms which are the originators of putrefaction and fermentation and of a number of processes which are of very great significance. Pasteur, who was distinguished not only by the genius of his ideas but also by an eminent talent as an experimenter, also tried - particularly as regards ordinary alcohol fermentation - to investigate the intrinsic interrelationship in this process. In particular he tried to answer the question whether the fermentation of alcohol was due primarily to a ferment produced by the yeast cells, in which case this ferment must be separated from them and be able to work independently of the presence of live yeast cells. His experiments, however, like those of others, concerning the occurrence of such a soluble ferment gave a negative result. Pasteur's view was thus considered to be confirmed, namely that the chemical process in alcoholic fermentation was a life expression by the yeast cells, and was thus inextricably linked with their life. This view prevailed for several decades.
At the same time as Pasteur earned for himself undying fame by his brilliant exposition of the significance of living beings as the ultimate cause of such processes, he put a brake on the progress of science in this field by the vitalistic concept of the actual course of fermentation. So long as fermentation was regarded as an "expression of life", and hence a phenomenon inseparable from life, there was little hope of being able to penetrate more deeply into the question of its course. It should be noted that this was of all the greater importance as it concerned not only alcoholic fermentation but a large group of important processes.
Under these circumstances it can easily be understood that a great sensation was created when E. Buchner, after many years' work, succeeded in showing that alcoholic fermentation could be produced from the juices expressed from yeast cells, free from live cells. He demonstrated incontrovertibly that this fermentation was due to a ferment produced by the yeast cells, from which it can tee separated. Fermen tion is not a direct expression of life by yeast cells; the cells can be killed and destroyed, while the ferment remains.
By Buchner's work, the fermentation mentioned and various other processes analogous to it have been freed from the shackles which previously held them and which prevented any progress in research. Now, no special difficulty is encountered in obtaining from yeast cells and various other cells an ample amount of powerfully active cell substance which is free from live cells. Numerous clarifying investigations into its properties have also been made, partly by Buchner himself and partly by others. Hitherto inaccessible territories have now been brought into the field of chemical research, and vast new prospects have now been opened up to chemical science. 酶的发现
酶的历史可追溯到几千年前的古希腊。从那时起，科学研究就将这种微小不可见的伙伴变成了强有力的生产工具。在这一部分，你将通过鼠标了解酶的历史。
酶的探索与发现：
公元前800年 古老的烹调方法中已使用来自微生物的酶
1833-1835年 淀粉的第一次酶解
1836年 Theodor Schwann发现消化酶--胃蛋白酶
1839-1897年 60年关于酵母的争论
1876年 酶--源于希腊语，意为"在酵母中"
1883年 食物中蛋白质的测定
1894年 加酶食品的第一次商业化生产
1894-1913年 科学家建立钥匙-锁理论
1908-1913年 在皮革软化过程中酶取代粪便
1914年 第一次生产出浓缩洗衣皂
1926年 科学家发现酶是蛋白质
1941-1943年 生产胰岛素和胰蛋白酶的新方法
1953-1958年 Watson 和 Crick发现DNA是双螺旋结构
1963年 碱性蛋白酶--洗涤剂用酶的突破
1967年 微生物筛选
1965-1974年 淀粉工业的重大突破
1984-1986年 第一个由基因修饰的微生物 (GMO) 生产的酶
1992年 建立用于酶工业生产的克隆表达
1995年 三维结构模型
1996年 生物多样性网络
1997年 利用分子筛选技术发现新的微生物
1998年 基因混组
1999年 生态克隆表达
2000年 Fusarium venenatum作为新的工程用菌 他是1917年去世的~~!! 哎,为什么有成就的人总是去的早啊!
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