Scientists have found and manipulated body chemistry linked to the aging of muscles and were able to turn back the clock on old human muscle, restoring its ability to repair and rebuild itself, they said today. The study involved a small number of participants, however. And the news is not all rosy. Importantly, the research also found evidence that aging muscles need to be kept in shape, because long periods of atrophy are more challenging to overcome. Older muscles do not respond as well to sudden bouts of exercise, the scientists discovered. And rather than building muscle, an older person can generate scar tissue upon, say, lifting weights after long periods of inactivity.
The researchers, led by Associate Professor Ana Maria Cuervo, blocked the ageing process in mice livers by stopping the build-up of harmful proteins inside the organ's cells. As people age their cells become less efficient at getting rid of damaged protein resulting in a build-up of toxic material that is especially pronounced in Alzheimer's, Parkinson's and other neurodegenerative disorders. The researchers say the findings suggest that therapies for boosting protein clearance might help stave off some of the declines in function that accompanies old age.
Here's a rough rule of thumb that many experts generally agree on now: Eat 15 percent less starting at age 25 and you might add 4.5 years to your life, says Eric Ravussin, who studies human health and performance at the Pennington Biomedical Research Center in Louisiana.
Today, in the journal PLoS ONE, researchers report that even low doses of resveratrol in the diet of middle-aged mice has a widespread influence on the genetic levers of ageing, and may confer special protection on the heart.
“What we noticed right away was that the long-lived strains always had mutations in the large ribosomal subunit and never in the small subunit,” said the study's lead author, Kristan Steffen, a graduate student in the UW Department of Biochemistry.
Sugar can react with proteins in the body in a process called protein glycation. Oxidants can further chemically modify these glycated proteins, producing “advanced glycation endproducts” or AGE. The accumulation of these modified proteins has been implic
