Information On Malic Acid
Malic acid is a natural constituent of many fruits and
vegetables that are preserved by fermentation. This acid may be broken
down during fermentation by certain bacteria into lactic acid and
carbon dioxide. This reaction is desired to reduce the acidity in
certain types of wines, and is undesired in the fermentation of
cucumbers because of gaseous spoilage from carbon dioxide accumulation
inside the fruit.
Many traditional fresh and fermented ready-to-eat foods are
dependent on their acidity as the primary means for controlling the
presence of disease- causing bacteria. In such foods, how quickly
pathogenic microorganisms are inactivated is dependent on both the
level of acidity (pH) and the identity and amount of the specific acid
associated with the food. Recent concern about the survival of acid
resistant pathogens in apple cider produced a need for better
information on how malic acid, the principal acid in apples, affects
bacteria. The current study helps address that need by providing
information on how malic acid and pH interact to inactivate the
foodborne pathogen, Listeria monocytogenes. These results demonstrate
that malic acid is one of the gentler food acids.
Malic acid is both derived from food sources and synthesized in the
body through the citric acid cycle. Its importance to the production of
energy in the body during both aerobic and anaerobic conditions is well
established. Under aerobic conditions, the oxidation of malate to
oxaloacetate provides reducing equivalents to the mitochondria through
the malate-aspartate redox shuttle. During anaerobic conditions, where
a buildup of excess of reducing equivalents inhibits glycolysis, malic
acid's simultaneous reduction to succinate and oxidation to
oxaloacetate is capable of removing the accumulating reducing
equivalents. This allows malic acid to reverse hypoxia's inhibition of
glycolysis and energy production. This may allow malic acid to improve
energy production in Primary fibromyalgia (FM), reversing the negative
effect of the relative hypoxia that has been found in these patients.
Because of its obvious relationship to energy depletion during
exercise, malic acid may be of benefit to healthy individuals
interested in maximizing their energy production, as well as those with
FM. In the rat it has been found that only tissue malate is depleted
following exhaustive physical activity. Other key metabolites from the
citric acid cycle needed for energy production were found to be
unchanged. Because of this, a deficiency of malic acid has been
hypothesized to be a major cause of physical exhaustion. The
administration of malic acid to rats has been shown to elevate
mitochondrial malate and increase mitochondrial respiration and energy
production. Surprisingly, relatively small amounts of exogenous malic
acid were required to increase mitochondrial energy production and ATP
formation. Under hypoxic conditions there is an increased demand and
utilization of malic acid, and this demand is normally met by
increasing the synthesis of malic acid through gluconeogenesis and
muscle protein breakdown. This ultimately results in muscle breakdown
and damage.
In a study on the effect of the oral administration of malic acid to
rats, a significant increase in anaerobic endurance was found.
Interestingly, the improvement in endurance was not accompanied by an
increase in carbohydrate and oxygen utilization, suggesting that malic
acid has carbohydrate and oxygen-sparing effects. In addition, malic
acid is the only metabolite of the citric acid cycle positively
correlated with physical activity. It has also been demonstrated that
exercise-induced mitochondrial respiration is associated with an
accumulation of malic acid. In humans, endurance training is associated
with a significant increase in the enzymes involved with malic acid
metabolism.
Because of the compelling evidence that malic acid plays a central
role in energy production, especially during hypoxic conditions, malic
acid supplements have been examined for their effects on FM. Subjective
improvement in pain was observed within 48 hours of supplementation
with 1200 - 2400 milligrams of malic acid, and this improvement was
lost following the discontinuation of malic acid for 48 hours. While
these studies also used magnesium supplements, due to the fact that
magnesium is often low in FM patients, the rapid improvement following
malic acid, as well as the rapid deterioration after discontinuation,
suggests that malic acid is the most important component. This
interesting theory of localized hypoxia in FM, and the ability of malic
acid to overcome the block in energy production that this causes,
should provide hope for those afflicted with FM. The potential for
malic acid supplements, however, reaches much farther than FM. In light
of malic acid's ability to improve animal exercise performance, its
potential for human athletes is particularly exciting.
Additionally, many hypoxia related conditions, such as respiratory
and circulatory insufficiency, are associated with deficient energy
production. Therefore, malic acid supplements may be of benefit in
these conditions. Chronic Fatigue Syndrome has also been found to be
associated with FM, and malic acid supplementation may be of use in
improving energy production in this condition as well.. Lastly, malic
acid may be of use as a general supplement aimed at ensuring an optimal
level of malic acid within the cells, and thus, maintaining an optimal
level of energy production.
See also: Fumaric acid
- Buchanan Robert L. Golden Marsha. Interactions Between Ph And
Malic Acid Concentration On The Inactivation Of Listeria Monocytogenes.
Eastern Regional Research
- Malic Acid, Energy, & Fibromyalgia. Vitamin Research Products, Inc. VRP's
Nutritional News, December, 1995
- G.E. Abraham and J.D. Flechas, J of Nutr Medicine 1992; 3: 49-59.
Malic acid is a natural constituent of many fruits and
vegetables that are preserved by fermentation. This acid may be broken
down during fermentation by certain bacteria into lactic acid and
carbon dioxide. This reaction is desired to reduce the acidity in
certain types of wines, and is undesired in the fermentation of
cucumbers because of gaseous spoilage from carbon dioxide accumulation
inside the fruit.
Many traditional fresh and fermented ready-to-eat foods are
dependent on their acidity as the primary means for controlling the
presence of disease- causing bacteria. In such foods, how quickly
pathogenic microorganisms are inactivated is dependent on both the
level of acidity (pH) and the identity and amount of the specific acid
associated with the food. Recent concern about the survival of acid
resistant pathogens in apple cider produced a need for better
information on how malic acid, the principal acid in apples, affects
bacteria. The current study helps address that need by providing
information on how malic acid and pH interact to inactivate the
foodborne pathogen, Listeria monocytogenes. These results demonstrate
that malic acid is one of the gentler food acids.
Malic acid is both derived from food sources and synthesized in the
body through the citric acid cycle. Its importance to the production of
energy in the body during both aerobic and anaerobic conditions is well
established. Under aerobic conditions, the oxidation of malate to
oxaloacetate provides reducing equivalents to the mitochondria through
the malate-aspartate redox shuttle. During anaerobic conditions, where
a buildup of excess of reducing equivalents inhibits glycolysis, malic
acid's simultaneous reduction to succinate and oxidation to
oxaloacetate is capable of removing the accumulating reducing
equivalents. This allows malic acid to reverse hypoxia's inhibition of
glycolysis and energy production. This may allow malic acid to improve
energy production in Primary fibromyalgia (FM), reversing the negative
effect of the relative hypoxia that has been found in these patients.
Because of its obvious relationship to energy depletion during
exercise, malic acid may be of benefit to healthy individuals
interested in maximizing their energy production, as well as those with
FM. In the rat it has been found that only tissue malate is depleted
following exhaustive physical activity. Other key metabolites from the
citric acid cycle needed for energy production were found to be
unchanged. Because of this, a deficiency of malic acid has been
hypothesized to be a major cause of physical exhaustion. The
administration of malic acid to rats has been shown to elevate
mitochondrial malate and increase mitochondrial respiration and energy
production. Surprisingly, relatively small amounts of exogenous malic
acid were required to increase mitochondrial energy production and ATP
formation. Under hypoxic conditions there is an increased demand and
utilization of malic acid, and this demand is normally met by
increasing the synthesis of malic acid through gluconeogenesis and
muscle protein breakdown. This ultimately results in muscle breakdown
and damage.
In a study on the effect of the oral administration of malic acid to
rats, a significant increase in anaerobic endurance was found.
Interestingly, the improvement in endurance was not accompanied by an
increase in carbohydrate and oxygen utilization, suggesting that malic
acid has carbohydrate and oxygen-sparing effects. In addition, malic
acid is the only metabolite of the citric acid cycle positively
correlated with physical activity. It has also been demonstrated that
exercise-induced mitochondrial respiration is associated with an
accumulation of malic acid. In humans, endurance training is associated
with a significant increase in the enzymes involved with malic acid
metabolism.
Because of the compelling evidence that malic acid plays a central
role in energy production, especially during hypoxic conditions, malic
acid supplements have been examined for their effects on FM. Subjective
improvement in pain was observed within 48 hours of supplementation
with 1200 - 2400 milligrams of malic acid, and this improvement was
lost following the discontinuation of malic acid for 48 hours. While
these studies also used magnesium supplements, due to the fact that
magnesium is often low in FM patients, the rapid improvement following
malic acid, as well as the rapid deterioration after discontinuation,
suggests that malic acid is the most important component. This
interesting theory of localized hypoxia in FM, and the ability of malic
acid to overcome the block in energy production that this causes,
should provide hope for those afflicted with FM. The potential for
malic acid supplements, however, reaches much farther than FM. In light
of malic acid's ability to improve animal exercise performance, its
potential for human athletes is particularly exciting.
Additionally, many hypoxia related conditions, such as respiratory
and circulatory insufficiency, are associated with deficient energy
production. Therefore, malic acid supplements may be of benefit in
these conditions. Chronic Fatigue Syndrome has also been found to be
associated with FM, and malic acid supplementation may be of use in
improving energy production in this condition as well.. Lastly, malic
acid may be of use as a general supplement aimed at ensuring an optimal
level of malic acid within the cells, and thus, maintaining an optimal
level of energy production.
See also: Fumaric acid
- Buchanan Robert L. Golden Marsha. Interactions Between Ph And
Malic Acid Concentration On The Inactivation Of Listeria Monocytogenes.
Eastern Regional Research
- Malic Acid, Energy, & Fibromyalgia. Vitamin Research Products, Inc. VRP's
Nutritional News, December, 1995
- G.E. Abraham and J.D. Flechas, J of Nutr Medicine 1992; 3: 49-59.
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