What is difference between plants and animals glycolysis process?
Answers
Explanation:
Many cells on planet Earth have the ability to survive using glycolysis alone, without the rest of the cellular respiration.
In fact, some cells can’t do cellular respiration at all. Cells that rely upon glycolysis combine it with a fermentation step in order to recycle the NADH produced in glycolysis.
Fermentation occurs as either lactic acid fermentation or alcohol fermentation.
Lactic acid fermentation: Cells that use this type as their primary catabolic pathway do glycolysis, producing 2 pyruvate, 2 NADH + H+ and 2 ATP. Then enzymes transfer electrons from NADH back to pyruvate, causing it to become lactic acid, and recycling the NADH back to NAD+ so that glycolysis can proceed again. Cells that do lactic acid fermentation benefit because they get the ATP they need for cellular work. Lactic acid is a waste product of the cell — one that humans find quite tasty People use lactic acid bacteria, such as Lactobacillus, in the preparation of food such as yogurt. And although most human cells must do cellular respiration to survive, your muscle cells have the ability to do lactic acid fermentation when oxygen is scarce. So, next time you’re working out, breathing hard, and starting to feel your muscles tingle, your muscle cells have probably switched into lactic acid fermentation in order to keep making ATP.
Answer:
Many cells on planet Earth have the ability to survive using glycolysis alone, without the rest of the cellular respiration.
In fact, some cells can’t do cellular respiration at all. Cells that rely upon glycolysis combine it with a fermentation step in order to recycle the NADH produced in glycolysis.
Fermentation occurs as either lactic acid fermentation or alcohol fermentation.
Lactic acid fermentation: Cells that use this type as their primary catabolic pathway do glycolysis, producing 2 pyruvate, 2 NADH + H+ and 2 ATP. Then enzymes transfer electrons from NADH back to pyruvate, causing it to become lactic acid, and recycling the NADH back to NAD+ so that glycolysis can proceed again. Cells that do lactic acid fermentation benefit because they get the ATP they need for cellular work. Lactic acid is a waste product of the cell — one that humans find quite tasty People use lactic acid bacteria, such as Lactobacillus, in the preparation of food such as yogurt. And although most human cells must do cellular respiration to survive, your muscle cells have the ability to do lactic acid fermentation when oxygen is scarce. So, next time you’re working out, breathing hard, and starting to feel your muscles tingle, your muscle cells have probably switched into lactic acid fermentation in order to keep making ATP.
Alcohol (ethanol) fermentation: Yeast use this type of fermentation reaction during the production of bread, beer, and wine. It’s a little more complicated than lactic acid fermentation, but the basic principle is the same: The cells do glycolysis, which produces 2 pyruvate, 2 NADH + H+, and 2 ATP.
Then, decarboxylation removes a carbon atom and two oxygen atoms from pyruvate, releasing the atoms as carbon dioxide (CO2). The decarboxylation of pyruvate converts it into a new molecule, called acetaldehyde. (The release of CO2 is what causes bread to rise and makes bubbles in beer.)
Then, enzymes transfer electrons from NADH to acetaldehyde, changing it to ethanol and recycling the NADH back to NAD+ so that glycolysis can proceed again. Ethanol is a waste product for the yeast cells. Although ethanol burns off during the baking of bread, it remains in beer and wine which is what makes them alcoholic beverages.
Lactic acid fermentation and alcohol fermentation are just two examples of the many microbial fermentations that are important in the food industry and other industries as well. Although plants and animals rely upon the entire process of cellular respiration in order to survive, many microbes get the job done with fermentation!
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