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Updated: Jul 10, 2025

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发酵技术作为人类大脑扩张的驱动力

Katherine L Bryant1, Christi Hansen2, Erin E Hecht3

  • 1Laboratoire de Psychologie Cognitive, Aix-Marseille Université, Marseille, France. katherine.bryant@univ-amu.fr.

Communications biology
|November 23, 2023
PubMed
概括

外部发酵的食物可能通过增加营养的可用性和减少消化器的能量需求来推动人类大脑的进化. 这种饮食转变早于,并与人类肠道的解剖学变化保持一致.

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Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
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