Lactic acid fermentation
Lactic Acid Fermentation
Lactic acid fermentation (pronunciation: /ˈlaktɪk ˈæsɪd ˌfɜːrmɛnˈteɪʃən/) is a metabolic process by which glucose and other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells.
Etymology
The term "lactic acid fermentation" is derived from the Latin words lac or lactis meaning "milk" and fermentum meaning "a substance that causes fermentation". The process was first discovered in milk cultures, hence the name.
Process
Lactic acid fermentation begins with the breakdown of a six-carbon sugar molecule into two three-carbon pyruvate molecules through a process called glycolysis. This process produces two ATP molecules and two NADH molecules. The pyruvate molecules are then converted into lactate or lactic acid, using the NADH molecules. This process regenerates the NAD+ molecules needed for glycolysis and allows the continued production of ATP.
Types
There are two types of lactic acid fermentation: homolactic fermentation and heterolactic fermentation. In homolactic fermentation, the end product is lactic acid. In heterolactic fermentation, the end products are lactic acid, ethanol and carbon dioxide.
Role in Disease
Lactic acid fermentation plays a role in several diseases, including cancer, lactic acidosis, and muscular dystrophy. In cancer, the Warburg effect describes the tendency of cancer cells to convert glucose to lactate even in the presence of oxygen, which can contribute to tumor growth.
See Also
- Fermentation (biochemistry)
- Glycolysis
- Lactic Acid
- Lactic Acidosis
- Muscular Dystrophy
- Warburg Effect
External links
- Medical encyclopedia article on Lactic acid fermentation
- Wikipedia's article - Lactic acid fermentation
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