Metabolism of Lactate and Its Critical Role in Health

doi:10.7506/spkx1002-6630-201201001

Abstract

Abstract:

The reason why lactic acid bacteria and its fermented food are helpful for health in most situations may be due to the production of lactate. The metabolic role of lactate has gained extensive attentions from physiologists and biochemists. However, during the first half of the last century, lactate has been designated as a waste product, especially for the controversial role in muscle fatigue. Currently, more and more publications are exploring and unveiling the critical roles of lactate in multicellular organisms. Lactate has been described as modulation enzymes with catalytic properties to affect hormonal release and responsiveness, and control body homeostasis. Moreover, these properties are directly related to the genesis and sustainability of pathological conditions such as diabetes and cancer. Lactate should not be regarded simply as an anaerobic metabolite, but should be considered as a regulatory molecule that modulates the integration of metabolism. Although lactate is not a redox product, it is an important intermediate metabolite for glycolysis, biological oxidation and biosynthesis. Lactate is produced in the cytosol by the fermentative branch of glycolytic pathway through the reduction of pyruvate with the concomitant oxidation of NADH to NAD+, a reaction catalyzed by lactate dehydrogenase (LDH). Therefore, lactate plays key roles in maintaining the dynamic equilibrium of NADH/NAD+, pH, ATP and biological oxidation/biosynthesis. Due to its multiple bioactivities, lactate is widely used in fermented and functional food, meat quality and color protection, and cancer prevention and resistance so that it is an ideal marker for evaluating physiological alteration, stress and pathology.

Key words: lactate, metabolism, functional food, NADH/NAD+, adenosine-triphosphate (ATP), biological oxidation

CLC Number:

R151.41

PANG Guang-chang，CHEN Qing-sen，HU Zhi-he. Metabolism of Lactate and Its Critical Role in Health[J]. FOOD SCIENCE, 2012, 33(1): 1-15.

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