Lactate (lactic acid)

 

Lactate (lactic acid)

Lactate (lactic acid) - not just an energy-rich metabolite

We have probably already encountered lactate and lactic acid in different contexts such as B. as lactic acid bacteria, in lactic acid fermentation, as clockwise and anticlockwise lactic acid, in lactate measurement in competitive sports, or the form of lactic acidosis in the case of hyperacidity. However, in the following, we will shed light on lactate's role as an energy carrier and an essential metabolite in sugar and energy metabolism.

Definition and background

Lactic acid (lactate)

 

Lactic acid is a monocarboxylic acid and, at a pH value of 3.86, is half as lactic acid and half as the salt of lactic acid (lactate). Therefore, it is clear that our body almost exclusively contains lactate under physiological conditions. Consequently, it is an energy-rich compound and a valuable metabolite for us. A D- and L-shape causes a different rotation of the polarized light: D - (-) - lactic acid is called levorotatory lactic acid, L - (+) lactic acid is called dextrorotatory lactic acid.

 

Lactic acid bacteria

 

The group of lactic acid bacteria is very diverse. Different strains produce L-lactate, D-lactate, or a mixture thereof. The L-lactate-forming themes are predominantly used in the food industry. Due to our complex microbiome, we have been dealing with forms for a long time, as both lactate forms can be formed and metabolized in the large intestine.

 

Overview: Benefits of Fermentation

Ø  longer shelf life through acidification (traditional preservation method)

Ø  more easily digestible proteins

Ø  fewer or reduced intolerances (lactose, milk, and soy protein)

Ø  lower sugar content or fewer oligosaccharides that can cause gas (see beans or chickpeas)

Ø  fewer anti-nutritive substances (e.g., phytin)

Ø  Formation of additional substances such as vitamins (e.g., B vitamins)

Ø  Stabilization of the acidic colon environment and the natural microbiome

Ø  Immune stimulation through the surface antigens of the still intact or dead microorganisms

Variety of foods

Today, many people are no longer aware of the diversity of lactic acidic foods, as, in modern life, we ​​are most strongly decoupled from the manufacturing process. Fermented foods - especially beverages - have different mixtures of bacterial and yeast strains and contain different flavors and ingredients. That is why we significantly benefit from the alternating consumption of such foods.

 

Dairy products

 

·        Sour milk (in this food, the lactic acid bacteria were first discovered in 1780)

·        Sour cream butter

·        Yogurt, curd cheese, cheese

·        kefir

·        Buttermilk

Cereal products

 

·        Sour Dough Bread

·        Sourdough crispbread

Soy products

 

·        Miso

·        Soy sauce

·        Tempeh (traditional fermentation product from Indonesia)

·        Tamari (gluten-free soy sauce)

vegetables

 

·        Kimchi (traditional Korean fermentation product made from white cabbage or radish)

·        other lactic-acid vegetables (sauerkraut, carrots, beetroot, etc.)

fruit

 

·        Olives

Rice products

 

·        Koji (rice fermented by the Koji mold "Koji-kin culture")

Fish products

 

·        Garum (fermented seasoning sauce)

Meat products

 

·        salami

·        Raw sausages

beverages

 

·        Kombucha tea

·        Kvass (s)