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Cori cycle. The Cori cycle (also known as the lactic acid cycle), named after its discoverers, Carl Ferdinand Cori and Gerty Cori, [1] is a metabolic pathway in which lactate, produced by anaerobic glycolysis in muscles, is transported to the liver and converted to glucose, which then returns to the muscles and is cyclically metabolized back to lactate.
Excess post-exercise oxygen consumption (EPOC, informally called afterburn) is a measurably increased rate of oxygen intake following strenuous activity.In historical contexts the term "oxygen debt" was popularized to explain or perhaps attempt to quantify anaerobic energy expenditure, particularly as regards lactic acid/lactate metabolism; [1] in fact, the term "oxygen debt" is still widely ...
Lactate inflection point (LIP) is the exercise intensity at which the blood concentration of lactate and/or lactic acid begins to increase rapidly. [1] It is often expressed as 85% of maximum heart rate or 75% of maximum oxygen intake. [2]
It aids in decreasing the body's temperature, removing lactic acid from the muscles and increasing flexibility. [5] Each stretch should be held for a minimum of 10–20 seconds and stretched to the point of mild discomfort but not pain. [7] Each muscle used in mid-high-intensity exercise should then be stretched during the cool-down. [7]
In addition to Cori Cycle, the lactate shuttle hypothesis proposes complementary functions of lactate in multiple tissues. Contrary to the long-held belief that lactate is formed as a result of oxygen-limited metabolism, substantial evidence exists that suggests lactate is formed under both aerobic and anaerobic conditions, as a result of substrate supply and equilibrium dynamics.
For example, exercises that are performed at maximum rates for between 1 and 3 minutes depend heavily upon the lactic acid system. [1] In activities such as running 1500 meters or a mile, the lactic acid system is used predominantly for the "kick" at the end of the race. [4]: 11–12
Undissociated lactic acid can cross the rumen wall to the blood, [29] where it dissociates, lowering blood pH. Both L and D isomers of lactic acid are produced in the rumen; [24] these isomers are metabolized by different metabolic pathways, and activity of the principal enzyme involved in metabolism of the D isomer declines greatly with lower ...
Lactic acid is used as a food preservative, curing agent, and flavoring agent. [51] It is an ingredient in processed foods and is used as a decontaminant during meat processing. [52] Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis. [51]