What is the result of lactic acid fermentation during intense exercise?

During intense exercise, the body often operates in an anaerobic environment, particularly when oxygen supply is insufficient to meet muscle demands. In this context, glucose is broken down through the process of glycolysis, leading to the production of pyruvate. When oxygen levels are low, rather than being converted into acetyl-CoA for use in aerobic respiration, pyruvate is instead converted into lactic acid through lactic acid fermentation. This process allows for the regeneration of NAD+, which is crucial for glycolysis to continue producing ATP, the main energy currency of cells.

The accumulation of lactic acid can lead to muscle fatigue and discomfort, but it is a vital mechanism that enables continued energy production under anaerobic conditions. The other options do not accurately reflect the physiological changes that occur during this type of fermentation: glucose is not produced in increased amounts, oxygen levels do not rise during intense anaerobic exercise, and the notion of energy expenditure does not directly correlate with lactic acid fermentation’s immediate effects. Thus, the correct focus here is on the accumulation of lactic acid as a key outcome of anaerobic metabolism during high-intensity activity.