Laktaatit

Laktaatit, or lactates, are salts and esters of lactic acid. The lactate ion (C3H5O3−) forms when lactic acid loses a proton. Lactic acid itself is 2-hydroxypropanoic acid and exists as two enantiomers, L-(+)-lactic acid and D-(-)-lactic acid; in most biological contexts the L form is predominant. Common lactates include sodium lactate, potassium lactate, calcium lactate, and magnesium lactate, and esters such as ethyl lactate are also classified as lactates.

In metabolism, lactate is produced from pyruvate during anaerobic glycolysis and is released into the bloodstream. It can be taken up by other tissues and used as fuel; the lactate shuttle describes the exchange of lactate between cells and organs. The liver can convert lactate back to glucose through gluconeogenesis, and lactate also serves as an energy source for the heart and brain, especially under stress.

Industrial and medical uses: in the food industry, lactates act as buffering agents, humectants and flavor modifiers; several lactate salts are approved food additives (for example sodium lactate, calcium lactate, and potassium lactate, often labeled as E325 or E326). Lactates are also used as calcium fortification in supplements. In medicine, lactated Ringer's solution provides fluids and electrolytes; lactate is metabolized to bicarbonate, helping correct acidosis.

Fermentation and production: lactic acid bacteria produce lactic acid and lactate during fermentation, yielding products such as yogurt, sauerkraut, and kimchi. Overall, laktaatit encompasses the salts and esters of lactic acid with broad relevance in biology, industry and medicine.