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Gut Microbiome Transplantation Can Combat Age-Associated Muscle Weakness

A human gut, particularly intestine, is lined with a diverse population of bacteria that play an important role in regulating health. According to the latest study conducted by an international research team at NTU (Nanyang Technological University) in Singapore, the gut microbiome in the intestine supports muscle development and growth. This study would significantly help to discover new ways to prevent age-related muscle deterioration.

The study findings are available in the journal Science Translational Medicine.

The team conducted several experiments on lab mice to find the link between gut bacteria and muscle development. The team comprises scientists from the US, UK, Singapore, Australia, Switzerland, Sweden, and France. At last, the team concluded that mice with gut microbiome had rigid skeletal muscles and were more powerful as compared to germ-free mice, without any gut microbiome.

The team further extended the research in to ensure the connection between gut bacteria and muscle strength. The researchers transplanted gut microbes into germ-free mice from standard laboratory mice. There was a gradual restoration of muscle strength in germ-free bacteria after the transplant.

This treatment can be used for combating age-related weakness by altering the composition of gut bacteria.

On a related note, a different team of researchers from King’s College London conducted a novel study related to gut health. According to the researchers, red wine drinkers have a healthy gut (comprising extensive diversity of gut bacteria) as compared to those who don’t drink red wine. Besides gut health, the researchers also indicated that red wine drinkers have lower levels of bad cholesterol and obesity.

The researchers enrolled 916 female twins in the UK and thoroughly examined the effects of red wine, white wine, cider, spirits, and beer on the gut microbiome of the participants. Similar results were observed for people in the US, Netherlands, and the UK.

The study was published in the journal Gastroenterology.

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