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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen, oxygen),as well as vacuum conditions, and ordinary packagings as control, containing sodium lactate, and also three flexible multi-layer containers for extending shelf life of fresh turkey meat at 4 0C were evaluated. Ordinary conditions as control samples, were compared with four kinds of modified atmosphere packaging 1)75% CO2 + 25% N2, 2) 25% CO2 + 75% N2, 3)%49CO2+49% N2 + 2%O2 and 4) under vacuum condition, along with or samples without sodium lactate. These samples, were packaged in different flexible multi- layer films,PET12/AL7 /OPP20/ LLD85, PET12 /AL7/PET 12/LLD95 and PET12/AL7/PA15/LLD85. Experiments were performed on samples as follows microbial test (aerobics and anaerobic count), chemical pH,TVN and PV test and sensory evaluation during 16 days. The shelf life of tukey meat samples were reported in 4-layer container118 μ under gas compositions, 75% CO2;49% CO2 & 25% CO2;16,15,13 days, respectively, in vacuum and ordinary conditions were11,6days, with 126 μ under gas compositions,75% CO2,15days, in conditions 49% CO2 & 20% CO2 13 and 11 days, in vacuum and control were 10, 5 days, samples in 124μ, under gas compositions 75% CO2; 49% CO2 & 25% CO2;13, 11,9 days in vacuum and ordinary conditions were7,3 days, respectively. The best treatment belonged to samples containing sodium lactate under conditions 75% CO2 in 118 μ container along with poly amid in spite of less thickness, and had desirable effects on physicochemical and microbial properties of samples. The worst treatment belonged to packed samples under non-gas and sodium lactate condition, in 124 μ flexible container. [ABSTRACT FROM AUTHOR]

In this study, the nano chitosan particles were produced by ionotropic gelation between sodium tripolyphosphate and chitosan. The effect of nano chitosan with or without sodium lactate coating was evaluated on physicochemical (pH, thiobarbituric acid, total volatile basic nitrogen, and peroxide), microbial (total mesophilic and psychrotrophic viable counts, lactic acid bacteria, yeasts, and molds), and sensorial properties of beef burgers within 24 days of storage at 4°C. The solutions of 1% nano chitosan (T1), 2% nano chitosan (T2), 2.5% sodium lactate (T3), 1% nano chitosan+2.5% sodium lactate (T4), and 2% nano chitosan+2.5% sodium lactate (T5) were used for the coating. Although the results showed the increment of microbial growth of all treatments during storage time, the T4 and T5 samples had the lowest microbial counts, which indicates the synergistic effect of sodium lactate and nano chitosan. The pH of all samples was acidic to neutral (5.48-7.15) and increased during 24 days of storage, and the pH value of T4 and T5 samples increased with a lower slope. On the other hand, the evaluation of peroxide and TBARS values exhibited that nano chitosan had a more efficient preservative effect than sodium lactate, and both of them individually had lower antioxidant activity than their combined form. Furthermore, T4 and T5 samples had the best sensorial scores. These results indicated that nano chitosan and sodium lactate had synergistic effects and could be effectively applied to expand the shelf life of beef burgers. [ABSTRACT FROM AUTHOR]

Background: Protein lysine lactylation (Kla) has been proved to be closely related to inflammatory diseases, but its role in periodontitis (PD) is unclear. Therefore, this study aimed to establish the global profiling of Kla in PD models in rats. Methods: Clinical periodontal samples were collected, the inflammatory state of tissues was verified by H&E staining, and lactate content was detected by a lactic acid kit. Kla levels were detected by immunohistochemistry (IHC) and Western blot. Subsequently, the rat model of PD was developed and its reliability verified by micro‐CT and H&E staining. Mass spectrometry analysis was conducted to explore the expression profile of proteins and Kla in periodontal tissues. Gene ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis were performed, and a protein–protein interaction (PPI) network was constructed. The lactylation in RAW264.7 cells was confirmed by IHC, immunofluorescence and Western blot. The relative expression levels of inflammatory factors IL‐1β, IL‐6, TNF‐α, macrophage polarization‐related factors CD86, iNOS, Arg1, and CD206 in RAW264.7 cells were detected by real time‐quantitative polymerase chain reaction (RT‐qPCR). Results: We observed substantial inflammatory cell infiltration in the PD tissues, and the lactate content and lactylation levels were significantly increased. The expression profiles of protein and Kla were obtained by mass spectrometry based on the established rat model of PD. Kla was confirmed in vitro and in vivo. After inhibiting the "writer" of lactylation P300 in RAW264.7 cells, the lactylation levels decreased, and the expression of inflammatory factors IL‐1β, IL‐6, and TNF‐α increased. Meanwhile, the levels of CD86 and iNOS increased, and Arg1 and CD206 decreased. Conclusions: Kla may play an important role in PD, regulating the release of inflammatory factors and polarization of macrophages. [ABSTRACT FROM AUTHOR]

In the present work, fresh beef was treated with 3 g/L sodium lactate, while fresh beef without treatment served as negative control. Based on the comprehensive analyses of pH, total volatile basic nitrogen (TVB-N), colour, and microbial quality, the acceptable shelf life of chilled beef treated with sodium lactate was six days, while the control was acceptable for three days. Sodium lactate usage was conducive to hygiene levels improvement. Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage, and became the predominant bacteria. Moreover, the proliferation of Serratia spp. was completely controlled by sodium lactate treatment. Sodium lactate usage exhibited a better pH stability and outstanding colour stability together with antibacterial efficacy. Furthermore, we suggested the mechanistic insights on colour stability and antibacterial efficacy of sodium lactate due to its roles in the regeneration of reduced nicotinamide adenine dinucleotide (NADH) together with pH regulation. [ABSTRACT FROM AUTHOR]

Microbial fuel cells (MFC) are emerging technologies that can produce electricity while treating wastewater. A series of tests were carried out to evaluate the efficiency of this technology for treating dairy wastewater (DWW). The experiments used Shewanella baltica as an exoelectrogen in a small single MFC to treat simulated DWW. The impacts of various operational factors, specifically pH, hydraulic retention time (HRT), and chemical oxygen demand (COD) in the influent to the anode chamber, were investigated, and the effect of these variables on the output performance of the cell was evaluated. The best performance of the MFC was found when the pH, HRT, and COD were 8, 6.66 h, and 20,632 mg/L, respectively, in the scaled experimental setup. Under these conditions, the maximum power density and percentage removal of COD in terms of wastewater treatment ability were found to be 138 mW/m2 and 71%, respectively. It may be concluded that MFCs are suitable treatment technologies for treating dairy wastewater while potentially simultaneously generating power. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of a combination of nitrite with lactate and/or sorbate on the physical, chemical antioxidant, and sensory properties of beef mortadella during storage. Five treatments (Tr1, Tr2, Tr3, Tr4, and Tr5) of beef mortadella were prepared and stored at 4°C. Tr1 and Tr2 with 120ppm and 60ppm of nitrite (NaNO2) respectively, were controls. Tr3 was prepared with the addition of Na-nitrite and Na-lactate, Tr4 with Na-nitrite and K-sorbate, and Tr5 with a combination of all of them. Samples were tested for chemical composition, pH, hunter color, thiobarbituric acid values (TBA), residual nitrite concentration, and sensory characteristics during storage. Additionally, the residual nitrite content of 12 different meat products was estimated. Nitrite had a slight effect on the chemical composition. At the end of storage, TBA values did not exceed 2mg/Kg malondialdehyde in all treatments. However, Tr2 and Tr5 had lower TBA values. The highest pH value recorded was for Tr5 (6.33). A sharp decrease in nitrite level was found in all treatments. During storage, Tr3, Tr4, and Tr5 were more stable in terms of color than the control samples. Treatments with 60ppm nitrite only, or combined with an organic acid, were well-accepted from a sensorial aspect. Flavor and aroma scores were statistically similar with ratings between 5.89-6.47/9. Nitrite reduction in meat products is considered a markedly healthier practice. [ABSTRACT FROM AUTHOR]

The article in the Journal of Physiology discusses the use of extremely hypertonic sodium l-lactate solutions in research involving mice, highlighting potential issues with discomfort and tissue damage at the injection site. The authors recommend using more diluted solutions administered through subcutaneous injections to avoid adverse effects and ensure accurate experimental outcomes. Researchers are urged to monitor signs of distress in mice following injections to improve animal welfare and data interpretation in lactate studies. [Extracted from the article]

China is the world’s largest producer and exporter of concentrated apple juice (CAJ). However, traditional concentration methods such as vacuum evaporation (VE) and freeze concentration cause the loss of essential nutrients and heat-sensitive components with high energy consumption. A green and effective technique is thus desired for juice concentration to improve product quality and sustainability. In this study, a hybrid forward osmosis–membrane distillation (FO–MD) process was explored for the concentration of apple juice using sodium lactate (L-NaLa) as a renewable draw solute. As a result, commercial apple juice could be concentrated up to 65 °Brix by the FO process with an average flux of 2.5 L·m−2·h−1. Most of the nutritional and volatile compounds were well retained in this process, while a significant deterioration in product quality was observed in products obtained by VE concentration. It was also found that membrane fouling in the FO concentration process was reversible, and a periodical UP water flush could remove most of the contaminants on the membrane surface to achieve a flux restoration of more than 95%. In addition, the L-NaLa draw solution could be regenerated by a vacuum membrane distillation (VMD) process with an average flux of around 7.87 L∙m−2∙h−1 for multiple reuse, which further enhanced the long-term sustainability of the hybrid process.

Effect of sodium lactate (SL) on inhibition growth of Listeria monocytogenes, L. innocua, Escherichia coli, and Pseudomonas aeruginosa as compared to ampicillin and chloramphenicol antibiotics in cold-smoked salmon stored at 1.0 ± 4.0 °C were evaluated in this study. The sliced smoked salmon were coated with different concentrations of sodium lactate (0.5, 0.75 and 1.0 % SL). Sterilized deionized water was used as a negative control. Total bacterial counts (TBC), lactic acid bacteria (LAB), E. coli (EC), Pseudomonas count (PC) and Listeria count (LC) were examined. In vitro, the antibacterial agent (SL) exhibited antibacterial activities against all the tested bacteria. The antimicrobial action of 1.0 % of SL was more effective than the control. Therefore, thus coating with 1.0 %, SL prevented Listeria spp. and other pathogenic bacteria growth and prolonged the shelf life of cold-smoked salmon. [ABSTRACT FROM AUTHOR]

Copyright of Iraq Journal of Market Research & Consumer Protection / Al-Mağallaẗ al-ʿIrāqiyyaẗ li-Buḥūṯ al-Sūq wa-Ḥimāyaẗ al-Mustahlik is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Microbial fuel cells (MFC) are emerging technologies that can produce electricity while treating wastewater. A series of tests were carried out to evaluate the efficiency of this technology for treating dairy wastewater (DWW). The experiments used Shewanella baltica as an exoelectrogen in a small single MFC to treat simulated DWW. The impacts of various operational factors, specifically pH, hydraulic retention time (HRT), and chemical oxygen demand (COD) in the influent to the anode chamber, were investigated, and the effect of these variables on the output performance of the cell was evaluated. The best performance of the MFC was found when the pH, HRT, and COD were 8, 6.66 h, and 20,632 mg/L, respectively, in the scaled experimental setup. Under these conditions, the maximum power density and percentage removal of COD in terms of wastewater treatment ability were found to be 138 mW/m2 and 71%, respectively. It may be concluded that MFCs are suitable treatment technologies for treating dairy wastewater while potentially simultaneously generating power.

Carbohydrate fuel augmentation following traumatic brain injury may be a viable treatment to improve recovery when cerebral oxidative metabolism of glucose is depressed. We performed a primed constant sodium L-lactate infusion in 11 moderate to severely brain injured adults. Blood was collected before and periodically during the infusion study. We quantified global cerebral uptake of glucose and lactate and other systemic metabolites associated with energy metabolism. Our hypothesis was that cerebral lactate uptake, as measured by the arteriovenous difference of lactate (AVDlac), would increase in severely injured TBI patients in the neurocritical care unit. Infusion of sodium L-lactate changed net cerebral lactate release, where the arteriovenous difference of lactate is negative, to net cerebral lactate uptake. Results from a mixed effects model of AVDlac with the fixed effects of infusion time, arterial lactate concentration, arterial glucose concentration and arteriovenous difference of glucose shows that doubling arterial lactate concentration (from .92 to 1.84 mM) results in an increase in AVDlac from -.078 mM to .090 mM. We did not detect changes in systemic glucose during the course of the infusion study and observed significant changes in alanine (30% [20 39]), glutamine (34% [24 43]), acetate (87% [60 113]), valine (40% [28 51]), and leucine (24% [16 32]) from baseline levels. Further studies are required to establish the impact of lactate supplementation on cerebral and systemic flux of lactate, on gluconeogenesis, and on the impact on cerebral energetics following injury. © 2017 Wiley Periodicals, Inc.

Supersulfate cement is a kind of resource saving and environmentally friendly cementitious material, but its application is limited because of its low strength in early stage. In order to improve its early strength, the effect of sodium lactate content on the strength of supersulfate cement was studied, the ion concentration, hydration products and microstructure were analyzed by ICP-OES, MIP, XRD and SEM, and the related mechanism was discussed. The results show that the strength of supersulfate cement, especially the early strength, is improved by adding a small amount of sodium lactate, but it is detrimental to the strength when adding too much. Considering the increasing effect of early strength and late strength, the suitable content of sodium lactate is about 0. 25% (mass fraction). The main reason why sodium lactate improves the strength of supersulfate cement is that sodium lactate can promote the dissolution of slag, accelerate the formation of ettringite and C-S-H, and thus improve the microstructure of cement. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Traditionally, clinicians consider lactate as a waste product of anaerobic glycolysis. Interestingly, research has shown that lactate may serve as an alternative fuel for the brain to protect it against harm. The increasing scientific awareness of the potential beneficial side of lactate, however, is entering the clinic rather slowly. Following this, and realizing that the application of potential novel therapeutic strategies in pediatric populations often lags behind the development in adults, this review summarizes the key data on therapeutic use of intravenous infusion of sodium lactate in humans. PubMed and clinicaltrial.gov were searched up until November 2021 focusing on interventional studies in humans. Thirty-four articles were included in this review, with protocols of lactate infusion in adults with diabetes mellitus, traumatic brain injury, Alzheimer's disease, and cardiac disease. One study on lactate infusion in children was also included. Results of our literature search show that sodium lactate can be safely administrated, without major side effects. Additionally, the present literature clearly shows the potential benefits of therapeutic lactate infusion under certain pathological circumstances, including rather common clinical conditions like traumatic brain injury. Conclusion: This review shows that lactate is a save, alternative energy source for the adult brain warranting studies on the potential therapeutic effects of sodium lactate infusion in children. What is Known: • Lactate is generally considered a waste product of anaerobic glycolysis. However, lactate also is an alternative fuel for different organs, including the brain. • Lactate infusion is not incorporated in standard care for any patient population. What is New: • Thirty-four studies investigated the therapeutic use of intravenous sodium lactate in different patient populations, all with different study protocols. • Literature shows that lactate infusion may have beneficial effects in case of hypoglycemia, traumatic brain injury, and cardiac failure without the risk of major side effects. [ABSTRACT FROM AUTHOR]

Traumatic brain injury is still a major cause of mortality and morbidity in the world and is considered a public health problem that needs to be well attended to. Cerebral oedema due to brain injury compromises the delivery of essential nutrients and alters normal intracranial pressure, whose increase has been shown to be strongly associated with poor neurological outcomes and mortality for patients with head trauma. Intravenous fluids are a fundamental component of trauma care and fluid management influences patient outcomes. Thanks to advances in the research of osmotic agents, mortality has been reduced and there has been greater control in intracranial pressure. The osmotic agents most used for the control of intracranial pressure in patients who have suffered severe brain trauma are mannitol and hypertonic saline. However, in recent years have been studying the benefits that sodium lactate can generate in these cases. It has been found that sodium lactate has generated a greater decrease in intracranial pressure values and lower mortality rates with respect to mannitol and hypertonic saline. This still has been disputed as an application of mannitol, hypertonic saline or sodium lactate for treating patients who have suffered some head trauma. This review aims to show the advantages, disadvantages and recommendations of the different hyperosmolar solutions mentioned previously based on current evidence. [ABSTRACT FROM AUTHOR]

Traumatic brain injury is still a major cause of mortality and morbidity in the world and is considered a public health problem that needs to be well attended to. Cerebral oedema due to brain injury compromises the delivery of essential nutrients and alters normal intracranial pressure, whose increase has been shown to be strongly associated with poor neurological outcomes and mortality for patients with head trauma. Intravenous fluids are a fundamental component of trauma care and fluid management influences patient outcomes. Thanks to advances in the research of osmotic agents, mortality has been reduced and there has been greater control in intracranial pressure. The osmotic agents most used for the control of intracranial pressure in patients who have suffered severe brain trauma are mannitol and hypertonic saline. However, in recent years have been studying the benefits that sodium lactate can generate in these cases. It has been found that sodium lactate has generated a greater decrease in intracranial pressure values and lower mortality rates with respect to mannitol and hypertonic saline. This still has been disputed as an application of mannitol, hypertonic saline or sodium lactate for treating patients who have suffered some head trauma. This review aims to show the advantages, disadvantages and recommendations of the different hyperosmolar solutions mentioned previously based on current evidence.

Copyright of Bulletin of the Chinese Ceramic Society is the property of Bulletin of the Chinese Ceramic Society Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objectives: To determine whether continuous IV infusion of molar sodium lactate would limit cardiac arrest-induced neurologic injury and cardiovascular failure.Design: Randomized blinded study (animal model).Setting: University animal research facility.Subjects: Twenty-four adult male "New Zealand White" rabbits.Interventions: Anesthetized rabbits underwent 12.5 minutes of asphyxial cardiac arrest and were randomized to receive either normal saline (control group, n = 12) or molar sodium lactate (molar sodium lactate group, n = 12) at a rate of 5 mL/kg/hr during the whole 120-minute reperfusion period.Measurements and Main Results: Pupillary reactivity (primary outcome), levels of S100β protein, in vitro brain mitochondria functions, cardiovascular function, and fluid balance were assessed. Molar sodium lactate reduced brain injury, with a higher proportion of animals exhibiting pupillary reactivity to light (83% vs 25% in the CTRL group, p = 0.01) and lower S100β protein levels (189 ± 42 vs 412 ± 63 pg/mL, p < 0.01) at the end of the protocol. Molar sodium lactate significantly prevented cardiac arrest-induced decrease in oxidative phosphorylation and mitochondrial calcium-retention capacity compared with controls. At 120 minutes of reperfusion, survival did not significantly differ between the groups (10/12, 83% in the molar sodium lactate group vs nine of 12, 75% in the control group; p > 0.99), but hemodynamics were significantly improved in the molar sodium lactate group compared with the control group (higher mean arterial pressure [49 ± 2 vs 29 ± 3 mm Hg; p < 0.05], higher cardiac output [108 ± 4 vs 58 ± 9 mL/min; p < 0.05], higher left ventricle surface shortening fraction [38% ± 3% vs 19% ± 3%; p < 0.05], and lower left ventricular end-diastolic pressure [3 ± 1 vs 8 ± 2 mm Hg; p < 0.01]). While fluid intake was similar in both groups, fluid balance was higher in control animals (11 ± 1 mL/kg) than that in molar sodium lactate-treated rabbits (1 ± 3 mL/kg; p < 0.01) due to lower diuresis.Conclusions: Molar sodium lactate was effective in limiting the severity of the postcardiac arrest syndrome. This preclinical study opens up new perspectives for the treatment of cardiac arrest. [ABSTRACT FROM AUTHOR]

Abstract Background Hypertonic sodium lactate (HSL) may be of interest during inflammation. We aimed to evaluate its effects during experimental sepsis in rats (cecal ligation and puncture (CLP)). Methods Three groups were analyzed (n = 10/group): sham, CLP-NaCl 0.9%, and CLP-HSL (2.5 mL/kg/h of fluids for 18 h after CLP). Mesenteric microcirculation, echocardiography, cytokines, and biochemical parameters were evaluated. Two additional experiments were performed for capillary leakage (Evans blue, n = 5/group) and cardiac hemodynamics (n = 7/group). Results HSL improved mesenteric microcirculation (CLP-HSL 736 [407–879] vs. CLP-NaCl 241 [209–391] UI/pixel, p = 0.0006), cardiac output (0.34 [0.28–0.43] vs. 0.14 [0.10–0.18] mL/min/g, p

Background: There has been growing interest in the use of hypertonic sodium lactate (HSL) solution following traumatic brain injury (TBI) in humans. However, little is known about the effects of HSL on functional deficits with respect to the hyperosmotic nature of HSL. Methods: We have compared the effects of HSL solution and isotonic saline solution using sensorimotor and cognitive tests for 14 days post-trauma in animals. Thirty minutes after trauma (impact-acceleration model), anesthetized rats were randomly allocated to receive a 2-h infusion of isotonic saline solution (TBI-saline group) or HSL (TBI-HSL group) (n = 10 rats per group). In another series of experiments using a similar protocol, the effects of equiosmolar doses of HSL and hypertonic saline solution (HSS) were compared in TBI rats (n = 10 rats per group). Blood lactate and ion concentrations were measured during the 2-h infusions. Results: Compared to the TBI-saline group, the TBI-HSL group had a reduced latency to complete the adhesive removal test: 6 s (5–9) (median [25–75th centiles]) versus 13 s (8–17) on day 7, and 5 s (5–9) versus 11 s (8–26) on day 14 (P < 0.05), respectively, and a shorter delay to complete the radial arm maze test on day 7: 99 s (73–134) versus 176 s (127–300), respectively (P < 0.05). However, no differences were found between the TBI-HSL and TBI-HSS groups in neurocognitive tests performance. Compared to the TBI-saline group, the HSL and HSS groups had higher serum osmolality: 318 mOsm/Kg (315–321) and 315 mOsm/Kg (313–316) versus 307 mOsm/Kg (305–309), respectively (P < 0.05), and the HSL group had a higher serum lactate concentration: 6.4 mmol/L (5.3–7.2) versus 1.5 mmol/L (1.1–1.9) and 1.6 mmol/L (1.5–1.7), respectively (P < 0.05). Conclusions: These results indicate that improvements in cognitive and sensorimotor tests with HSL infusion post-TBI could be related to elevation of serum osmolality, not to exogenous administration of lactate. [ABSTRACT FROM AUTHOR]

The poultry processing industry has been investigating the new decontamination applications to prevent foodborne pathogens and extend the shelf life of poultry products. This study investigates the effects of lactic acid, acetic acid and sodium lactate, alone and in combination, on the survival of Salmonella spp. and the shelf life of chicken drumsticks. The fresh chicken drumsticks were inoculated with Salmonella Typhimurium and Salmonella Enteritidis and they were divided into groups as control (sterile tap water), 1% sodium lactate (SL), 1.5% lactic acid (LA), 1.5% acetic acid (AA), and their combinations. The drumstick samples were immersed into the treatment solutions for 5 minutes and stored at 4˚C for eight days, and they were analyzed for aerobic psychrotrophic bacteria (APB), Pseudomonas spp., lactic acid bacteria (LAB), Salmonella spp. and pH level. On day 5, APB, Pseudomonas spp. and LAB numbers exceeded 7.0 log10 CFU ml-1 in the control, SL, LA and LA+ SL groups. The reduction levels of Salmonella spp. were 1.2 and 0.9 log10 CFU ml-1 in the LA and AA+LA groups on day 0, and they were significantly different from the control group (P<0.05). The shelf life of the chicken drumsticks that were treated with the solutions containing 1.5% AA (AA, AA+ SL, AA+ LA and AA+ LA+ SL) was at least two days longer than the control group. It is concluded that the combinations of 1.5% LA, 1.5% AA and 1% SL can be used to reduce the number of Salmonella spp. and to extend the shelf life of chicken drumstick. [ABSTRACT FROM AUTHOR]

China is the world's largest producer and exporter of concentrated apple juice (CAJ). However, traditional concentration methods such as vacuum evaporation (VE) and freeze concentration cause the loss of essential nutrients and heat-sensitive components with high energy consumption. A green and effective technique is thus desired for juice concentration to improve product quality and sustainability. In this study, a hybrid forward osmosis-membrane distillation (FO-MD) process was explored for the concentration of apple juice using sodium lactate (L-NaLa) as a renewable draw solute. As a result, commercial apple juice could be concentrated up to 65 °Brix by the FO process with an average flux of 2.5 L·m -2 ·h -1 . Most of the nutritional and volatile compounds were well retained in this process, while a significant deterioration in product quality was observed in products obtained by VE concentration. It was also found that membrane fouling in the FO concentration process was reversible, and a periodical UP water flush could remove most of the contaminants on the membrane surface to achieve a flux restoration of more than 95%. In addition, the L-NaLa draw solution could be regenerated by a vacuum membrane distillation (VMD) process with an average flux of around 7.87 L∙m -2 ∙h -1 for multiple reuse, which further enhanced the long-term sustainability of the hybrid process.

Lactate is a glycolysis end product, and its levels are markedly associated with disease severity, morbidity, and mortality in sepsis. It modulates key functions of immune cells, including macrophages. In this investigation, transcriptomic analysis was performed using lactic acid, sodium lactate, and hydrochloric acid-stimulated mouse bone marrow-derived macrophages (iBMDM), respectively, to identify lactate-associated signaling pathways. After 24 h of stimulation, 896 differentially expressed genes (DEG) indicated were up-regulation, whereas 792 were down-regulated in the lactic acid group, in the sodium lactate group, 128 DEG were up-regulated, and 41 were down-regulated, and in the hydrochloric acid group, 499 DEG were up-regulated, and 285 were down-regulated. Subsequently, clinical samples were used to further verify the eight genes with significant differences, among which Tssk6, Ypel4, Elovl3, Trp53inp1, and Cfp were differentially expressed in patients with high lactic acid, indicating their possible involvement in lactic acid-induced inflammation and various physiological diseases caused by sepsis. However, elongation of very long chain fatty acids protein 3 (Elovl3) was negatively correlated with lactic acid content in patients. The results of this study provide a necessary reference for better understanding the transcriptomic changes caused by lactic acid and explain the potential role of high lactic acid in the regulation of macrophages in sepsis., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Effects of sodium lactate (SL) coating enriched with nisin on beef strip loins (M. Longissimus lumborum) quality were evaluated in this research. Samples were coated with different chemical preservatives (2% SL, 4% SL, 2 g/L nisin, 2% SL + 2 g/L nisin, and 4% SL + 2 g/L nisin). Deionised water was used as negative control. Sensory evaluation, microbial, total viable counts, weight loss, surface colour, pH, and total volatile basic nitrogen (TVB-N), were examined. In order to explore a new way for beef quality rapid evaluation, electronic nose (e-nose) was used to measure beef samples. E-nose stochasic resonance (SR) and double-layered cascaded series stochastic resonance responses were used to conduct multiple variable regression (MVR) with key physio-chemical indexes to investigate their correlation relationship. Results indicated that the most effective treatment was 4% SL + 2 g/L nisin. By the optimal preservative, beef showed lower microbial propagation, less moisture loss and TVB-N content. Also, this method maintained original colour and pH, and displayed higher sensory acceptability. Therefore, thus coating with 4% SL + 2 g/L nisin effectively prolonged the shelf life of beef samples. Electronic nose was used to evaluate the quality of different beef samples. MVR results indicated that SR based e-nose discriminated the beef in different quality, and also presented a closer correlation with beef quality indexes. [ABSTRACT FROM AUTHOR]

The aims of this study were to investigate the effects of Nisin and Sodium lactate on the microbial and chemical properties of Silver Carp (Hypophthalmichthys molitrix) burger in modified atmosphere packaging andconsisted of four treatments conventional packaging (Treatment 1), CO 2 50% + O 2 5% + N 2 45% (treatment 2), CO 2 55% + N 2 45 % (Treatment 3) and CO 2 55% + N 2 45% (Treatment 4). Samples were assayed on the 0, 3, 6, 9, 12 and 15 days with three replications during the refrigerator storage at 4°C. The parameters were microbial load (TVC, pH, TVB-N, TVBA, PV, FFA), and the results showed that with increasing levels of Carbon dioxide and Nitrogen and decreasing Oxygen levels, the amount of biochemical indices (TVB-N, TBA, PV, FFA) increased. The TVB-N, PV and FFA in CO 2 45% + N 2 55% (Treatment 3) and CO 2 55% + N 2 45% (Treatment 4) did not show significant difference (p>0.05[M1] ). Also, the microbial load in all treatments except treatment CO 2 55% + N 2 45% passed through the limit, 10 7 Log CFU/g on day 15. Microbial results showed that the treatment 4 was the best and the shelf life of this treatment was 6 days more than treatment 1. [M1] p

Panic disorder is a severe anxiety disorder with recurrent, debilitating panic attacks. In individuals with panic disorder there is evidence of decreased central gamma-aminobutyric acid (GABA) activity as well as marked increases in autonomic and respiratory responses after intravenous infusions of hypertonic sodium lactate. In a rat model of panic disorder, chronic inhibition of GABA synthesis in the dorsomedial-perifornical hypothalamus of rats produces anxiety-like states and a similar vulnerability to sodium lactate-induced cardioexcitatory responses. The dorsomedial-perifornical hypothalamus is enriched in neurons containing orexin (ORX, also known as hypocretin), which have a crucial role in arousal, vigilance and central autonomic mobilization, all of which are key components of panic. Here we show that activation of ORX-synthesizing neurons is necessary for developing a panic-prone state in the rat panic model, and either silencing of the hypothalamic gene encoding ORX (Hcrt) with RNAi or systemic ORX-1 receptor antagonists blocks the panic responses. Moreover, we show that human subjects with panic anxiety have elevated levels of ORX in the cerebrospinal fluid compared to subjects without panic anxiety. Taken together, our results suggest that the ORX system may be involved in the pathophysiology of panic anxiety and that ORX antagonists constitute a potential new treatment strategy for panic disorder.

Mesenchymal stem cells (MSCs) are an important cell source for tissue homeostasis and repair due to their stemness characteristic. Lots of intrinsic signaling pathways have been reported to regulate MSC stemness, but the extrinsic signals such as sodium lactate, particularly in physiological conditions, are poorly understood. Herein, we evaluated the effect of sodium lactate on human MSC stemness regulation by examining colony-forming ability, energy metabolism, multi-lineage differentiation ability, and pluripotent gene and protein expression. The underlying mechanism was further investigated with gene knockdown as well as small molecule interference and rescue experiments. We found that: (1) low concentration (1 mM) of sodium lactate promoted the stemness of human MSCs; (2) the upregulation of glycolysis was responsible for the MSC stemness promotion; (3) lysine demethylase 6B (KDM6B) was the key regulator which mediated sodium lactate-induced glycolysis and human MSC stemness enhancement. This study indicated that sodium lactate played an important role in human MSC stemness maintenance in physiological conditions, which could be related to KDM6B mediated metabolic regulation. It would provide new insight into stem cell biology, and contribute to cell transplantation and tissue regeneration strategies. • Low concentration (1 mM) of sodium lactate promoted the stemness of human mesenchymal stem cells (MSCs). • The upregulation of glycolysis was responsible for the MSC stemness promotion. • Lysine demethylase 6B (KDM6B) was the key regulator of the sodium lactate-induced glycolysis and MSC stemness enhancement. [ABSTRACT FROM AUTHOR]

Lactate has been implicated as a potential signaling molecule. In myotubes, lactate incubation increases mechanistic target of rapamycin complex 1 (mTORC1)- and ERK-signaling and induces hypertrophy, indicating that lactate could be a mediator of muscle adaptations to resistance exercise. However, the potential signaling properties of lactate, at rest or with exercise, have not been explored in human tissue. In a crossover design study, 8 men and 8 women performed one-legged resistance exercise while receiving venous infusion of saline or sodium lactate. Blood was sampled repeatedly, and muscle biopsies were collected at rest and at 0, 90, and 180 min and 24 h after exercise. The primary outcomes examined were intracellular signaling, fractional protein synthesis rate (FSR), and blood/muscle levels of lactate and pH. Postexercise blood lactate concentrations were 130% higher in the Lactate trial (3.0 vs. 7.0 mmol/L, P < 0.001), whereas muscle levels were only marginally higher (27 vs. 32 mmol/kg dry wt, P = 0.003) compared with the Saline trial. Postexercise blood pH was higher in the Lactate trial (7.34 vs. 7.44, P < 0.001), with no differences in intramuscular pH. Exercise increased the phosphorylation of mTORS2448 (∼40%), S6K1T389 (∼3-fold), and p44T202/T204 (∼80%) during recovery, without any differences between trials. FSR over the 24-h recovery period did not differ between the Saline (0.067%/h) and Lactate (0.062%/h) trials. This study does not support the hypothesis that blood lactate levels can modulate anabolic signaling in contracted human muscle. Further in vivo research investigating the impact of exercised versus rested muscle and the role of intramuscular lactate is needed to elucidate its potential signaling properties. [ABSTRACT FROM AUTHOR]

Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous reduction of salt (2.2% and 1.8%), Na-lactate (2.8% and 1.5%) and sodium tripolyphosphate (STPP) (0.4% and 0.2%). Salt and STPP reduction affected cooking loss, while no significant differences (P > 0.05) were obtained in instrumental and sensory texture for all factors. Discrimination tests showed significant perceived differences between some pairs, however, d′ values were below 0.55 in all comparisons, meaning consumer awareness of the reduction might be irrelevant in a real-life scenario. A simultaneous reduction of Na-lactate and salt did not affect microbial stability (psychrotrophic and LAB counts) of the product. Reducing sodium-containing additives might be a low cost, promising strategy to reduce total sodium content in cooked sausages with no detrimental of their physicochemical, sensory and microbiological characteristics. [ABSTRACT FROM AUTHOR]

Background: Hypertonic sodium lactate (HSL) may be of interest during inflammation. We aimed to evaluate its effects during experimental sepsis in rats (cecal ligation and puncture (CLP)).Methods: Three groups were analyzed (n = 10/group): sham, CLP-NaCl 0.9%, and CLP-HSL (2.5 mL/kg/h of fluids for 18 h after CLP). Mesenteric microcirculation, echocardiography, cytokines, and biochemical parameters were evaluated. Two additional experiments were performed for capillary leakage (Evans blue, n = 5/group) and cardiac hemodynamics (n = 7/group).Results: HSL improved mesenteric microcirculation (CLP-HSL 736 [407-879] vs. CLP-NaCl 241 [209-391] UI/pixel, p = 0.0006), cardiac output (0.34 [0.28-0.43] vs. 0.14 [0.10-0.18] mL/min/g, p < 0.0001), and left ventricular fractional shortening (55 [46-73] vs. 39 [33-52] %, p = 0.009). HSL also raised dP/dtmax slope (6.3 [3.3-12.1] vs. 2.7 [2.0-3.9] 103 mmHg/s, p = 0.04), lowered left ventricular end-diastolic pressure-volume relation (1.9 [1.1-2.3] vs. 3.0 [2.2-3.7] RVU/mmHg, p = 0.005), and reduced Evans blue diffusion in the gut (37 [31-43] vs. 113 [63-142], p = 0.03), the lung (108 [82-174] vs. 273 [222-445], p = 0.006), and the liver (24 [14-37] vs. 70 [50-89] ng EB/mg, p = 0.04). Lactate and 3-hydroxybutyrate were higher in CLP-HSL (6.03 [3.08-10.30] vs. 3.19 [2.42-5.11] mmol/L, p = 0.04; 400 [174-626] vs. 189 [130-301] μmol/L, p = 0.03). Plasma cytokines were reduced in HSL (IL-1β, 172 [119-446] vs. 928 [245-1470] pg/mL, p = 0.004; TNFα, 17.9 [12.5-50.3] vs. 53.9 [30.8-85.6] pg/mL, p = 0.005; IL-10, 352 [267-912] vs. 905 [723-1243] pg/mL) as well as plasma VEGF-A (198 [185-250] vs. 261 [250-269] pg/mL, p = 0.009).Conclusions: Hypertonic sodium lactate fluid protects against cardiac dysfunction, mesenteric microcirculation alteration, and capillary leakage during sepsis and simultaneously reduces inflammation and enhances ketone bodies. [ABSTRACT FROM AUTHOR]

Frankfurters formulated with or without sodium lactate [SL; 2% (w/w)] and surface-treated by with lactic acid [LA; 0 and 5% (v/v)] and sodium lauryl sulfate [SLS; 0, 0.5 and 1% (w/v)] alone or combined, were evaluated as an USDAFSIS Alternative 1 post-lethality intervention against Listeria monocytogenes (LM). Post-peeling dipping of frankfurters in 5% LA or 1% SLS alone and in 5% LA and 1% SLS combined, reduced initial numbers of LM by ~ 0.4 to 0.7 and 3.8 log10cfu/frankfurter, respectively. During 90 days at 4 °C, numbers of LM survivors did not increase on frankfurters (with 2% SL) that were dipped for 3 minutes in LA + SLS. For all treatments, Hunter L-, a- and b-values were unaffected and pH of the frankfurters was decreased only by treatment with 5% LA alone (P<0.05). The use of LA (5%) + SLS (1%) for surface treatment of frankfurters formulated with 2% SL has good potential to control the growth of L. monocytogenes in those ready-to-eat (RTE) meats. [ABSTRACT FROM AUTHOR]

Summary: The effectiveness of antimicrobial mixtures against Listeria innocua 7, used as a L. monocytogenes surrogate, was investigated in broth and a food system. Synergistic effects were found for nisin (Nis), potassium sorbate (PS), calcium propionate (CP) and sodium lactate (SL), Nis + PS being the most effective binary mixture that exhibited listericidal activity in broth. To assess the effect of adding lactocin AL705 (AL705) to Nis + organic acid salt combinations, tridimensional isobolograms were generated. Sub‐MIC combinations of the antimicrobials exerted bactericidal activity against L. innocua 7 after AL705 addition to the binary mixtures. However, when applied on Sardo cheese contaminated with L. innocua 7 (initial inoculum 4.45 ± 0.06 CFU g−1), only Nis + PS + AL705 produced count reductions respect to the control, reaching 3.04 ± 0.35 CFU g−1 counts after 15 days at 15 °C. Ternary combinations containing AL705 showed potential to reduce antimicrobial usages for L. innocua 7 inhibition. [ABSTRACT FROM AUTHOR]

For a broader understanding of uranium migration affected by microorganisms in natural anaerobic environment, the bioreduction of uranium(Ⅵ) (U(Ⅵ)) was revealed in Bacillus thuringiensis, a dominant bacterium strain with potential of uranium-tolerant isolated from uranium contaminated soil. The reduction behavior was systematically investigated by the quantitative analysis of U(Ⅳ) in bacteria, and mechanism was inferred from the pathway of electron transmission. Under anaerobic conditions, appropriate biomass and sodium lactate as electron donor, reduction behavior of U(Ⅵ) induced by B. thuringiensis was restricted by the activity of lactate dehydrogenase, which was directly affected by the initial pH, temperature and initial U(Ⅵ) concentration of bioreduction system. Bioreduction of U(Ⅵ) was driven by the generation of nicotinamide adenine dinucleotide (NADH) from enzymatic reaction of sodium lactate with various dehydrogenase. The transmission of the electrons from bacteria to U(Ⅵ) was mainly supported by the intracellular NADH dehydrogenase-ubiquinone system, this process could maintain the biological activity of cells., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper, (Copyright © 2022. Published by Elsevier B.V.)

Background: During sepsis, serve vascular dysfunctions lead to life-threatening multiple organ failure, due to vascular smooth muscle cells (VSMC) impairments, resulting in vasoplegia, hypotension and hypoperfusion. In addition, septic patients have an altered cell metabolism that leads to lactic acidosis. Septic patients suffering from lactic acidosis have a high risk of mortality. In addition, septic survivors are at risk of secondary vascular disease. The underlying mechanisms of whether and how lactic acidosis leads to the changes in VSMCs is not well understood. The aim of this study was to comprehensively investigate the effect of lactic acidosis on VSMCs and additionally compare the effects with those induced by pure acidosis and sodium lactate., Methods: Primary human aortic smooth muscle cells (HAoSMCs) were treated for 48 h with lactic acidosis (LA&#95;pH 6.8), hydrochloric acid (HCl&#95;pH 6.8), sodium lactate (Na + -lactate&#95;pH 7.4) and the respective controls (ctrl.&#95;pH 7.4; hyperosmolarity control: mannitol&#95;pH 7.4) and comparatively analyzed for changes in (i) transcriptome, (ii) energy metabolism, and (iii) phenotype., Results: Both types of acidosis led to comparable and sustained intracellular acidification without affecting cell viability. RNA sequencing and detailed transcriptome analysis revealed more significant changes for lactic acidosis than for hydrochloric acidosis, with lactate being almost ineffective, suggesting qualitative and quantitative synergism of acidosis and lactate. Bioinformatic predictions in energy metabolism and phenotype were confirmed experimentally. Lactic acidosis resulted in strong inhibition of glycolysis, glutaminolysis, and altered mitochondrial respiration which reduced cellular ATP content, likely due to increased TXNIP expression and altered NAD + /NADH ratio. Hydrochloric acidosis induced significantly smaller effects without changing the NAD + /NADH ratio, with the ATP content remaining constant. These metabolic changes led to osteo-/chondrogenic/senescent transdifferentiation of VSMCs, with the effect being more pronounced in lactic acidosis than in pure acidosis., Conclusions: Overall, lactic acidosis exerted a much stronger effect on energy metabolism than pure acidosis, whereas lactate had almost no effect, reflecting the qualitative and quantitative synergism of acidosis and lactate. As a consequence, lactic acidosis may lead to acute functional impairments of VSMC, sustained perturbations of the transcriptome and cellular dedifferentiation. Moreover, these effects may contribute to the acute and prolonged vascular pathomechanisms in septic patients., (© 2024. The Author(s).)

Highlights • Cellulosic lactic acid production was enhanced by recovering in calcium lactate. • L-lactic acid titer of 130.3 g/L with the yield of 85.3% was obtained after SSCF. • D-lactic acid titer of 124.8 g/L with the yield of 80.7% was obtained after SSCF. • Calcium lactate lessened lactate inhibition on cellulase activity and cell viabilities. • The greater economic advantage was obtained for lactic acid production in calcium lactate. Abstract Chiral lactic acid is recovered as sodium lactate or calcium lactate from fermentation broth, then the lactate are released to its lactic acid form as monomer chemical of polylactic acid (PLA). This study investigated the fermentation behaviors of chiral lactic acid from corn stover feedstock when lactic acid was recovered in different lactate forms, calcium lactate or sodium lactate. When chiral lactic acid is recovered in calcium lactate form in the simultaneous saccharification and co-fermentation (SSCF) of corn stover feedstock, L-lactic acid titer reached 130.3 g/L, approximately 14% greater than that in sodium L-lactate form; D-lactic acid titer reached 124.8 g/L, approximately 11.2% greater than that in sodium D-lactate form. The lessened lactate inhibition in calcium lactate form on cellulase activity and cell viability was found to be responsible for the elevated cellulosic L- and D-lactic acid yield. The techno-economic analysis showed the greater economic advantage of chiral lactic acid in calcium lactate than that in sodium lactate. This study provides the strong evidence and simple option for improving cellulosic chiral lactic acid yield. [ABSTRACT FROM AUTHOR]

The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1) and 2.4-3.5% sodium chloride (w w-1), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

Cold smoked salmon and sushi salmon have been implicated in outbreaks of listeriosis. We performed challenge tests and a durability study with Listeria monocytogenes on different salmon products to determine the growth potential of this important food-borne pathogen. Data from the challenge test showed a significant growth potential of L. monocytogenes on all of the tested salmon products, with faster growth in sushi salmon than in cold smoked salmon. In identical products that were naturally contaminated at low levels, the durability study did not confirm a high growth potential, possibly due to interactions with competing microflora. The injection of sodium lactate (NaL) at a high concentration (30%) into cold smoked salmon significantly reduced the growth potential of L. monocytogenes. In addition to good manufacturing practices, the injection of higher concentrations of NaL may therefore be a useful additional hurdle to prevent growth of L. monocytogenes to high numbers in the tested salmon products.