fermentation
Fermentation
It is a glycolytic enzyme responsible for converting pyruvate to lactate. Enzymes are proteins that act as catalysts to speed up reactions.
NAD+ is a common biological oxidizing agent used as a coenzyme.for ex: in the dehydrogenation of the lactate (The removal of two hydrogen atoms) to form pyruvate, the NAD+ serves as an enzyme cofactor (or coenzyme) that oxidize lactate to pyruvate.
All fermentation produces ATP and 2 pyruvate. Alcohol fermentation will also produce Acetaldehyde and thereby Ethanol. Lactic acid fermentation produces Lactate. In the process of fermentation NADH (aka reduced NAD) is also produced.
In humans, under ANAEROBIC conditions (no O2), pyruvate is 'converted' to lactate, though I wouldn't say it is "broken down".In humans, under AEROBIC conditions (O2 present), pyruvate is converted to Acetyl-CoA, via the pyruvate dehydrogenase reaction.In yeast, pyruvate is converted into ethanol (Party Fluid) via pyruvate decarboxylase and then alcohol dehydrogenase.
Fermentation
During glucose breakdown, glycolysis and fermentation occur anaerobically. Glycolysis breaks a glucose molecule into energy and pyruvate. Fermentation uses to the pyruvate to form either ethanol or lactate.
The lactate is taken to the liver and converted back to pyruvate.
Increased ethanol will give increased NADH. Because NADH levels are higher, the body will produce more pyruvate and less lactate. Since lactate is a precursor for gluconeogenesis, gluconeogenesis will decrease.
lactate
Both alcohol and lactate fermentation enable cells to produce ATP without using oxygen; they are the anaerobic (lacking in oxygen) alternative to cellular respiration. This is because they are extensions of glycolysis that can generate ATP solely by substrate-level phosphorylation, specifically by regenerating NAD+ by transferring electrons from NADH to pyruvate or pyruvate derivatives. NAD+ can then be reused in glycolysis to oxidize sugar. Remember that glycolysis uses two net molecules of ATP by substrate-level phosphorylation.Lactate fermentation, also known as lactic acid fermentation, occurs when NADH reduces pyruvate directly to form lactate as an end product, hence the name "lactate fermentation." More specifically, if one glucose molecule goes through glycolysis, 2 net ATP and 2 pyruvate molecules are produced and 2 NAD+ molecules are consumed. 2 NADH molecules and 2 H+ come and reduce the 2 pyruvate molecules, forming 2 lactate molecules and 2 NAD+. The 2 NAD+ molecules are then reused in glycolysis, enabling the cell to produce ATP even in the absence of oxygen. Lactate fermentation is used by some fungi and bacteria as well as in the dairy industry to produce yogurt in cheese. Another fun fact about lactate fermentation is that human muscle cells use lactate fermentation to make ATP when oxygen is scarce, such as during strenuous exercise. The resulting accumulation of lactate is partly what causes the muscle fatigue and pain that can result from exercise. But don't worry, the blood carries away the lactate to the liver where the lactate is converted back to pyruvate.Alcohol fermentation occurs when pyruvate is first converted to acetaldehyde, a 2-carbon compound, through the release of carbon dioxide from the pyruvate. Then, NADH reduces the acetaldehyde to ethanol. A more detailed look shows us that just like lactate fermentation, glycolysis produces 2 ATP and 2 pyruvate from one glucose molecule. However, unlike lactate fermentation, each pyruvate molecule releases a carbon dioxide, resulting in 2 carbon dioxide molecules and 2 acetaldehyde molecules (acetaldehyde = pyruvate - carbon dioxide). Then, similar to lactate fermentation 2 NADH and 2 H+ reduce the 2 acetaldehyde molecules, forming 2 ethanol molecules and 2 NAD+ and regenerating the supply of NAD+ needed to continue glycolysis. Alcohol fermentation is often used in bacteria in anaerobic conditions as well as in yeast. Interestingly, the carbon dioxide that is released in alcohol fermentation generated by a baker's yeast is what allows the bread to rise!
Lactate accumulates because of the lack of available oxygen in the muscles. In anaerobic conditions, the pyruvate produced by glycolysis is reduced to lactate via lactate dehydrogenase (while also oxidizing a single molecule of NADH to regenerate NAD+). NAD+ is a very important molecule and must readily be available in the cytoplasm in order for glycolysis to proceed.
Correct answer: I, II, III and IV
pyruvate because it results in NADH while lactate results in NAD+ (NADH > hydrogen atoms than NAD+ because NAD+ has been oxidized)
Pyruvate is the result of glycolysis, the degradation of a molecule of glucose. In aerobic conditions (with O2 present), pyruvate is oxidized to H2O and CO2 via the citric acid cycle and oxidative phosphorylation to produce energy (ATP). In anaerobic conditions (low levels of O2), pyruvate metabolism goes in two directions: in yeasts, an alcoholic fermentation takes place (with the production of two CO2 molecules + two molecules of ethanol); while in muscle, homolactic fermentation occurs (with the result of 2 molecules of lactate).
No, lactate and ethanol are two possible products of glycolysis in anaerobic conditions. Some organisms produce lactate, some produce ethanol. You, for example, produce lactate. Yeast produces ethanol.
It is a glycolytic enzyme responsible for converting pyruvate to lactate. Enzymes are proteins that act as catalysts to speed up reactions.