Why is prolonged anaerobic fermentation causing the enzymes of a cell to become increasingly dysfunctional and eventually lead to a shutdown of the cell's metabolic pathways?

Answer 1

Oh, dude, it's like this - when a cell is chugging along in anaerobic fermentation for too long, the lack of oxygen messes with the enzymes, making them all wonky and dysfunctional. So, like, the cell's metabolic pathways start throwing a tantrum and eventually just shut down. It's like when you've been partying too hard and your body's like, "Nah, I'm out."

Answer 2

Prolonged anaerobic fermentation results in the accumulation of lactic acid, which lowers the pH of the cell. This acidic environment can denature enzymes, altering their structure and reducing their efficiency. As enzymes are essential for catalyzing metabolic reactions, their dysfunction can disrupt the cell's ability to produce energy and synthesize essential molecules, eventually leading to a shutdown of metabolic pathways and cell death.

Answer 3

this wouldn't be a human anatomy question would it? lol Im looking for this answer to!

I think i know this answer.. I think.. But can't hurt to try. The reason for the enzymes of a cell to become increasingly dysfunctional and eventually leading to a shutdown of the cell's metabolic pathways is that many enzymes of a cell are highly O2, sensitive.

That's all. haha. I don't know what to add after that.

Answer 4

Prolonged anaerobic fermentation leads to the accumulation of waste products such as lactic acid, which lowers the pH within the cell. This acidic environment can denature enzymes, affecting their structure and function. Ultimately, the dysfunction of enzymes can lead to a shutdown of metabolic pathways and cell death.