Introduction
The importance of lactic acid in human body as well as in food, plants, and animals is integral indeed. Several research have been done around lactic acid, its causes, and development in the organism. For a long period of time, lactic acid is behind sensation, therefore it is very important to support the research on different levels and take into consideration various perspectives. In this paper, some projects are based on biotechnological evaluation and the spreading of the bacteria throughout the body. To understand how it is possible to control the chosen compound, it is necessary to identify its causes and strategies with the help of which cessation of buildup is possible.
Research Statement
In this project, the attention to several academic sources will be paid to identify the causes of lactic acid, prove that it may be build up in any muscle after a certain portion of exercises is made, and introduce the strategies like biotechnological interruption or temperature change for cessation of build-up.
Annotated Bibliography
Cairns, S, P. (2006). Lactic Acid and Exercise Performance: Culprit or Friend? Sports Medicine, 36(4), 279-291.
The author of the article is the researchers from the University of New Zealand who try to investigate whether lactic acid determines the level of fatigue within a person. Information helps sportsmen as well as scientists to identify the issues which may influence human behavior and physical conditions. The evaluation of several research conducted at the end of the 1990s and at the beginning of the 2000s shows that lactic acid is only the deviant (Cairns, 2006) that may impair exercise performance. In comparison to other works, the chosen article is based on evidence from the research and may help to evaluate the causes of lactic acid.
Fischer, K., Hoffman, P., Voelkl, S. (2007). Inhibitory effect of tumor cell-derived lactic acid on human T cells. Blood, 109(9), 3812-3819.
The representatives from the department of hematology and oncology introduce their standpoints about the production of lactic acid and correlation between lactate levels in patients with cancers. Such approach differs considerably from other investigations in this paper as much attention is paid to T cells and the impact of lactic acid concentration with the ability to disturb metabolism and functions of the cells. The main finding of the work is all about metabolic pathway in tumors (Fischer et al., 2007) and the possibility to enhance tumor immunogenicity.
Makarova, K & Koonin, E.V. (2007). Evolutionary genomics of lactic acid bacteria. Journal Bacteriology, 189(4), 1199-1208.
Makarova and Koonin work in the sphere of biotechnology, this is why their ideas seem to be a powerful contribution for those who rely on comparative genomic analysis as well as meta-analysis of the chosen compound. In this paper, lactic acid bacteria are associated with such types of surfaces like gastrointestinal tract, milk, fruits, and wine. During their funding, it was discovered that multiple complete genomes may be the main causes of unprecedented conditions and supporters of evolutionary genomics of lactic acid. In comparison to past research, this work touches upon the idea of gene loss and evolution of Lactobacillales in the organism (Makarova & Koonin, 2007). In regard to the chosen topic, this paper helps to predict some new bacteriocins which may be produced by LAB and used as the main factors for cessation of lactic acid build-up.
Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A. (2006). Comparative genomics of the lactic acid bacteria. PNAS, 103(42), 15611-15616.
The achievements of this group of people help to understand how the bacteria that produce lactic acid are associated with different plants and animals and perform the main functions in fermented food production. The peculiar feature of this project is the chosen phylogenetic analysis according to which lactic acid bacteria are defined as the part of class Bacilli. The central trend of the paper is the evolution of LAB due to loss of ancestral genes and a kind of metabolic simplification (Makarova et al., 2006).
Pfeiffer, J, Hort, J., Hollowood, T.A., & Taylor, A. (2006). Taste-aroma interactions in a ternary system: a model of fruitiness perception in sucrose/acid solutions. Attention, Perception and Psychophysics, 68(2), 216+.
Although a number of cross-modal effects are already investigated in the chosen filed, the authors make a decision to study thoroughly taste-aroma-viscosity interactions. And lactic acid is one of the materials chosen for the experiments. Though this research is not based on lactic acid evaluation, its role is integral. It has been identified that samples which are characterized by the chosen compound are not easy to differentiate, it was possible to observe that relative balance of other components is shifted (Pfeiffer et al., 2006). In comparison to other articles where lactic acid is the center of the investigations, this paper helps to identify the impact of the compound on food and other components. The results are helpful for the research: it was proved that the products with lactic acid are sweeter as the chosen compound provides more subtle taste sensation.
Pogacic, T., Kelava, N., Zamberlin, S., & Zamarzija, D. (2010). Method for culture-independent identification of lactic acid bacteria in dairy products. Food Technology & Biotechnology, 48(1), 3-10.
The sphere of food microbiology aims at investigating lactic acid in everyday use, and the authors of this article help the reader to identify the chosen compound in dairy products. The attention to culture-independent molecular tools differentiates this paper from the rest of the sources as the investigations are based on amplification of DNA that is extracted directly from the chosen samples. Taking into consideration the fact that lactic acid is usually observed in milk products, it was educative to define the role of compound cheese microbial community (Pogacic et al., 2010) in the development of lactic acid and to study microbial diversity of compounds thoroughly.
Prakash, E.S. (2008). Lactic acid is/is not the only physicochemical contributor to the acidosis of exercise. Journal of Applied Physiology, 105, 363-367.
The investigations of this senior lecturer help to compare the peculiarities of lactic acid to the peculiarities of lactate. The point is that the use lactic acid is under the question, this is why the promotion of lactate is urgent. This author as no one else investigates metabolic acidosis in cells and makes use of different anerobic conditions which promote the decline of energy charge (Prakash, 2008).
Trontel, A., Barsic, V., & Slavica, A. (2010). Modelling the effect of different substrates and temperature on the growth and lactic acid production by lactobacillus amylovorus DSM 20531T in batch process. Food technology & Biotechnology, 48(3), 352-361.
The authors of the article are the representatives of the University of Zagreb and contribute the sphere of food technology due to their investigations. This source captures the attention of future and current biologists and chemists as the authors focus on substrate consumption and its changes under different temperatures. In pharmaceutical and chemical industry, lactic acid is one of the most useful compounds. In comparison to other articles in this paper, the authors of this paper evaluate lactic acid from a pure chemical perspective and prove that the successful implementation of the product is predetermined by its friendly environment (Trontel et al., 2010).
Roth, S. (2006). Why does lactic acid build up in muscles? And why does it cause soreness? Scientific American. Web.
In this article, the author focuses attention on lactic acid buildup and its impact on the muscle soreness. Roth is the professor in the department of kinesiology; therefore, the chosen style and approaches should be interesting for the reader of different level. In this work, the evaluation of energy that comes from glucose as well as pyruvate substances and muscle cells is an integral point. Painful sensation makes most people reduce the number of movements and work to pass through the recovery period and clear the body from the lactate (Roth, 2006). This paper helps to understand how lactic acid influence the body and what strategies may be used for cessation of buildup.
Wells, J.M. & Mercenier, A. (2008). Mucosal delivery of therapeutic and prophylactic molecules using lactic acid bacteria. Nature Reviews Microbiology, 6, 349-362.
The author of this article introduces lactic acid as the delivery vehicles that have to be focused on the mucosal vaccine’s development (Wells & Mercenier, 2008). The peculiar feature of this project is that lactic acid is regarded as a part of delivery system with the help of which molecules may be transported through the body. The worth of this paper is all about the therapy with the chosen lactic acid bacteria that is possible in future.
Reference List
Cairns, S, P. (2006). Lactic Acid and Exercise Performance: Culprit or Friend? Sports Medicine, 36(4), 279-291.
Fischer, K., Hoffman, P., Voelkl, S. (2007). Inhibitory effect of tumor cell-derived lactic acid on human T cells. Blood, 109(9), 3812-3819.
Makarova, K & Koonin, E.V. (2007). Evolutionary genomics of lactic acid bacteria. Journal Bacteriology, 189(4), 1199-1208.
Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A. (2006). Comparative genomics of the lactic acid bacteria. PNAS, 103(42), 15611-15616.
Pfeiffer, J., Hort, J., Hollowood, T.A., & Taylor, A. (2006). Taste-aroma interactions in a ternary system: a model of fruitiness perception in sucrose/acid solutions. Attention, Perception and Psychophysics, 68(2), 216+.
Pogacic, T., Kelava, N., Zamberlin, S., & Zamarzija, D. (2010). Method for culture-independent identification of lactic acid bacteria in dairy products. Food Technology & Biotechnology, 48(1), 3-10.
Prakash, E.S. (2008). Lactic acid is/is not the only physicochemical contributor to the acidosis of exercise. Journal of Applied Physiology, 105, 363-367.
Roth, S. (2006). Why does lactic acid build up in muscles? And why does it cause soreness?Scientific American. Web.
Trontel, A., Barsic, V., & Slavica, A. (2010). Modelling the effect of different substrates and temperature on the growth and lactic acid production by lactobacillus amylovorus DSM 20531T in batch process. Food technology & Biotechnology, 48(3), 352-361.
Wells, J.M. & Mercenier, A. (2008). Mucosal delivery of therapeutic and prophylactic molecules using lactic acid bacteria. Nature Reviews Microbiology, 6, 349-362.