Biomarkers

Target: Acetic acid

Acetic acid is one of the simplest carboxylic acids. It exists as a clear liquid with a sour taste and pungent odor. Acetic acid is produced naturally, in small amounts, in living organisms through oxidative and anaerobic fermentation of sugars and carbohydrates. Acetate is also derived from the hydrolysis of acetyl-CoA during periods of fasting and through the breakdown of ketone bodies such as acetoacetate and beta-hydroxybutyrate. Acetic acid is also produced industrially in large volumes through the carbonylation of methanol, and is an important chemical reagent and industrial chemical that is used in the production of plastic soft drink bottles, photographic film; and polyvinyl acetate for wood glue, as well as many synthetic fibres and fabrics. In households diluted acetic acid is often used as a cleaning agent. In the food industry acetic acid is used as an acidity regulator. Acetic acid plays a key role in biochemistry and is vital to many biochemical reactions related to carbohydrate, amino acid and fat metabolism as well as energy production. Acetic acid contributes to the acetyl group, which is fundamental to the biochemistry of virtually all forms of life. When bound to coenzyme A, to form acetyl-CoA, it is central to the metabolism of carbohydrates and fats. However, the concentration of free acetic acid in cells is kept at a low level to avoid disrupting the control of the pH of the cell contents. Acetic acid is produced and excreted by certain bacteria, notably the Acetobacter genus and Clostridium acetobutylicum. These bacteria are found universally in foodstuffs, water, and soil, and acetic acid is produced naturally as fruits and some other foods spoil. Acetic acid is also a component of the vaginal lubrication of humans and other primates, where it appears to serve as a mild antibacterial agent.