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Fibers from cultured muscle stem cells

Credit: Kevin Murach, Charlotte Peterson, and John McCarthy, University of Kentucky, Lexington

As many of us know from hard experience, tearing a muscle while exercising can be a real pain. The good news is that injured muscle will usually heal quickly for many of us with the help of satellite cells. Never heard of them? They are the adult stem cells in our skeletal muscles long recognized for their capacity to make new muscle fibers called myotubes.

This striking image shows what happens when satellite cells from mice are cultured in a lab dish. With small adjustments to the lab dish’s growth media, those cells fuse to form myotubes. Here, you see the striated myotubes (red) with multiple cell nuclei (blue) characteristic of mature muscle fibers. The researchers also used a virus to genetically engineer some of the muscle to express a fluorescent protein (green).

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Ice cream sundae

Thinkstock/piyaphat50

Most of us know how hard it is to resist the creamy sweetness of ice cream. But it might surprise you to learn that, over the past 15 years or so, some makers of ice cream and many other processed foods—from pasta to ground beef products—have changed their recipes to swap out some of the table sugar (sucrose) with a sweetening/texturizing ingredient called trehalose that depresses the freezing point of food. Both sucrose and trehalose are “disaccharides.” Though they have different chemical linkages, both get broken down into glucose in the body. Now, comes word that this switch may be an important piece of a major medical puzzle: why Clostridium difficile (C. diff) has emerged as a leading cause of hospital-acquired infections.

A new study in the journal Nature indicates that trehalose-laden food may have helped fuel the recent epidemic spread of C. diff., which is a microbe that can cause life-threatening gastrointestinal distress, especially in older patients getting antibiotics and antacid medicines [1, 2]. In laboratory experiments, an NIH-funded team found that the two strains of C. diff. most likely to make people sick possess an unusual ability to thrive on trehalose, even at very low levels. And that’s not all: a diet containing trehalose significantly increased the severity of symptoms in a mouse model of C. diff. infection.

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