Understanding the Clinical Implications of Tartaric Acid (Tartarate)

By Betsy Redmond, Ph.D., MMSc, RDN

Posted On November 21st, 2024

What is Tartaric Acid?

Tartaric acid is found naturally in some foods, added to many foods, and is produced industrially using microbes. Its endogenous production in people has yet to be solidified. Tartaric acid is an analog of malic acid, an analyte within the Krebs cycle. Thus, extremely high levels of tartaric acid have been proposed to impact Krebs cycle function, though the level of these impacts has not been established. In research, tartaric acid has been used as a dietary intake marker, with levels peaking 4–8 hours after consuming specific foods. Levels vary significantly between types of foods and within individual foods. Humans cannot process tartaric acid, and it is excreted or used by gut bacteria as a carbon source. Some bacteria have genes for tartaric acid metabolizing enzymes, so the gut microbiome also impacts levels. Once tartaric acid is released (i.e., grapes are crushed or are invaded by pathogens), it becomes susceptible to catabolic enzymes from microorganisms, which may reduce it to oxaloacetate, glycerate, and pyruvate.^1-3,5

Exogenous Sources

Dietary intake of tartaric acid strongly contributes to the concentration of urinary excretion. It is found naturally in plant foods, primarily grapes, and is industrially produced as a food additive. While production by intestinal bacteria or yeast is insignificant, it has been proposed that most of the tartaric acid left in the intestinal tract is destroyed by microbial action.^3,4

Tartaric Acid Naturally Occurring in Plants: Though scientists have not fully deciphered all the pathways, research has noted there are three main pathways of tartaric acid biosynthesis that occur in plants. It is believed to be converted from ascorbic acid (vitamin C). None of the intermediate compounds found in this pathway are commonly found in plants, nor do they have roles in alternative pathways. Researchers have, therefore, wondered why five or six enzymes have been retained in grapevines for the sole function of producing a compound with no known role, from ascorbic acid, a compound with several enormously important roles.⁵
- Tartaric acid is the leading organic acid in wine and the compound responsible for its acidity. Urinary tartaric acid has been considered as a sensitive, selective, and robust biomarker of moderate wine intake in population studies and was selected as a biomarker of grape intake by the Food Biomarker Alliance (FoodBAll) Project researchers. [7] Researchers found tartaric acid excretion to increase proportionally in all participants with grape intake (r(2) = 0.90).⁶
Tartaric Acid as a Food Additive: Tartaric acid is added to many foods such as whole grains, breads, and cereals. It is used as an acidifier and firming agent. It has been listed as an exogenous compound and generally regarded as safe (GRAS) with no limitation other than current good manufacturing practices.^{8, 9}

Endogenous Production

Microbial Production

While industrial production is well established, tartaric acid is not known to be a significant human microbial metabolite. Endogenous human production of tartaric acid is controversial and not considered a significant source of urinary excretion. Similarly, yeast or fungus have not been shown to produce tartaric acid.¹

Nocardia tartaricans:
- Tartaric acid is a common food additive commercially produced by the bacteria Nocardia tartaricans, which acts on sodium cis-epoxysuccinate to create L-tartrate.^{10, 11} Nocardia tartaricans is normally found in soil and is not part of the human gut microbiota. In a reevaluation of tartaric acid exposure, the European Food Safety Authority (EFSA) Panel established a group ADI (Acceptable Daily Intake).¹¹
- The EFSA noted that while Nocardia tartaricans can metabolize cis-epoxysuccinate into disodium L(+)-tartarate in a commercial setting, this process may not occur in nature unless cis-epoxysuccinate is present.
Candida:
- Urinary arabinose or tartaric acid levels cannot be used to confirm candida overgrowth.¹
- Tartaric Acid Production: Candida albicans is the main causative agent of candidiasis. Glucose is the preferred carbon source of C. albicans. In an in vitro study, researchers found that C.albicans cells grown in glucose consumed all the glucose and produced glycerol, ethanol, and acetic acid. Cells grown in lactic acid only consumed a small amount and produced a small amount of tartaric acid. While researchers proposed that tartaric acid could affect the Krebs cycle, they also noted that the results are controversial as tartaric acid has not been shown to be a metabolite of C. albicans in vivo.¹²
- Tartaric Acid Microbial Degradation: Specific Candida spp. that can degrade tartaric acid include Candida tartarivorans and Candida tartarivorans spp.¹³
- Tartaric Acid and Hyaluronic Acid: While some internet health sites have noted that “oxidation of the hyaluronic acid breakdown products produces tartaric acid,”¹⁴ no evidence in support of the statement was noted. Information is lacking on the role of hyaluronidase.¹⁵

Tartaric acid is measured on the OAp™ - Organic Acids Profile test. Since tartaric acid is found naturally in foods such as grapes and wine, high levels can reflect increased dietary intake. Similarly, low levels of tartaric acid may indicate a diet low in grapes or wine. Repeat testing can serve as a tool to monitor and evaluate dietary changes.

About the OAp™ - Organic Acids Profile

The OAp provides powerful insights into nutrient status as well as energy metabolism, mitochondrial function, fat metabolism, toxic exposure, neurotransmitter balance, microbial metabolites, and more. Findings from the OAp can inform personalized recommendations for improving metabolic health. Elevate patient care and order the OAp - Organic Acids Profile today!

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Author Betsy Redmond, Ph.D., MMSc, RDN

Dr. Redmond has 30 years experience in nutrition with a focus on functional laboratory assessment, research and application. She is a registered dietitian-nutritionist, with a Masters' degree in clinical nutrition from Emory University and a PhD in nutrition from the University of Georgia. Dr. Redmond is the past president of Dietitians in Integrative and Functional Medicine and the recipient of the Excellence in Practice award...

The opinions expressed in this presentation are the author's own. Information is provided for informational purposes only and is not meant to be a substitute for personal advice provided by a doctor or other qualified health care professional. Patients should not use the information contained herein for diagnosing a health or fitness problem or disease. Patients should always consult with a doctor or other health care professional for medical advice or information about diagnosis and treatment.

References

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Additives, E.P.o.F., et al., Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives. EFSA J, 2020. 18(3): p. e06030.
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