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Researchers have revealed how muscle cells deteriorate with age, affecting their ability to regenerate and recover after an injury. The findings could help to shed light on why it takes people longer to recover from muscle damage as they age. A team at Nottingham Trent University analysed the genes inside muscle cells, and found the ‘development pathways’ – the different ways in which genes work together to regenerate muscle – become weakened in older cells. We know that healthy muscle regenerates after we’ve had an injury but ageing impairs that regeneration potential and recovery gets harder the older we get Dr Livia Santos, Nottingham Trent University Lead researcher Dr Livia Santos, an expert in musculoskeletal biology in Nottingham Trent University’s School of Science and Technology, said: “This goes some way towards explaining why muscle injuries may take longer to recover as we get older.” She added: “We know that healthy muscle regenerates after we’ve had an injury but ageing impairs that regeneration potential and recovery gets harder the older we get. “What we’ve observed, in terms of what happens inside the cells, helps us to better understand why we don’t heal as well or as quickly in older age. “The pathways that control cell processes and development work differently in older cells and are downregulated, meaning regeneration is impacted the older we get. “If we can understand these pathways, however, we could potentially identify new therapies and interventions to mitigate the problem.” The researchers developed a new approach to examine muscle cells in the laboratory to enable them to observe the different mechanisms that drive muscle ageing. They studied muscle cells from donors, chemically injuring cells after they had been donated and isolated, then assessing how they heal and regenerate back to their pre-injury baseline levels. When they looked at cells from a 20-year-old and a 68-year-old donor, researchers found distinct differences in the development pathways of the younger and older cells. While younger muscle cells fully recovered from the injury, the team found that in older cells the genes expressed less of what they needed to, leaving the cells no longer able to perform in the way they should. According to the researchers, this contributes to reduced regeneration capacity leading to thinner, less robust ‘myotubes’ – a type of cell that can fully develop into a muscle fibre. Muscle regeneration is a complex and finely balanced biological process and is known to deteriorate with ageing, leading to the decline of musculoskeletal health and in some cases metabolic and genetic diseases. Our work enables us to examine muscle cell regeneration across the lifespan and this in turn could be key for future drug discovery for disease related to muscle ageing Researcher Janelle Tarum Janelle Tarum, another researcher on the study, said: “We’ve been able to develop a new approach to assess muscle regeneration which involves a state-of-the-art technique called RNA-sequencing. “There’s a very clear reduced regeneration capacity and weakened recovery of aged cells and we have been able to further understand the factors underlying this impairment. “Our work enables us to examine muscle cell regeneration across the lifespan and this in turn could be key for future drug discovery for disease related to muscle ageing.” The study, which also involved Manchester Metropolitan University and Liverpool John Moores University, is published in the Journal of Tissue Engineering and Regenerative Medicine.

Some restaurants in California are charging an additional fee to customers who throw up in the public space after drinking too many mimosas during bottomless brunch. A restaurant based in San Francisco, Kitchen Story, first made customers aware of the cleaning fee with a sign in the bathroom, as reported by SFGate. In its message, the popular brunch spot – which offers bottomless mimosa for 60 minutes – encouraged customers to drink responsibly, before describing the rules they should follow if they don’t want to be charged extra. “Dear all mimosa lovers,” the sign reads. “Please drink responsibly and know your limits. A $50 cleaning fee will automatically be included in your tap when you throw up in our public areas. Thank you so much for understanding.” Speaking to SFGate, Kitchen Story owner Steven Choi specified that the sign has been up ​​for nearly two years, after staff members had to spend a lot of time cleaning customers’ vomit. “This was still during the pandemic and it became a very sensitive issue for customers and staff having to clean up,” he said. “But this is not unique. It’s there to make the customers stop and think about other people.” Chaiporn Kitsadaviseksak, the co-owner of Kitchen Story, said that the sign has successfully prevented customers from getting sick in public spaces of the restaurant. Although he couldn’t recall the last time that someone was charged with a clean-up fee, there were multiple instances of customers throwing up before the sign went up. “People were scared with Covid. And this was happening a lot. My workers don’t want to do that,” he said. “It got better. Now [customers] know they have to pay. They understand.” Another restaurant in San Francisco, Home Plate, had a similar sign as Kitchen Story, warning customers about the cleaning fee if they vomit. The sign on the wall of the eatery read: “Please Drink Responsibly. $50 Cleaning Fee for any incident incurred as a result of intoxication.” Speaking to SFGate, owner Teerut Boon said that customers vomiting after drinking was an issue in 2021, which is why he instituted “pretty much the same policy” as Kitchen Story. While customers complained about the sign, prompting it to be taken down in July, the fee still applies. In fact, the same warning from the sign is on the bottom of Home Plate’s menu, right under the price of bottomless mimosas per person. The menu also specified that customers can only do bottomless mimosas for 75 minutes. Although it’s not the same rule as Home Plate and Kitchen, a gastropub in San Francisco, The Sycamore, has its own way of making sure that customers drink responsibly. Speaking to SFGate, restaurant co-owner Liz Ryan said that although the eatery doesn’t charge a fee to customers who throw up in the restaurant, there is one staff member who keeps an eye on how much people drink. “We have a staff member who is a mimosa fairy. They bring a pitcher around that they use to refill glasses,” she said. “There’s a [mimosa] station and it says this is for staff use only so please do not help yourself,” She also noted that during the two-hour brunch, the “mimosa fairy” goes to the dining area every 15 minutes or so to pour more of the drink for customers. Throughout the time, workers also examine how customers are behaving. “Our staff is trained to make sure our customers don’t overdo it. Nobody wants to see people throwing up. That sort of spoils the party vibe that we’re trying to create,” she said, referring to a Responsible Beverage Service training from the California Department of Alcoholic Beverage Control. As noted by the California Department of Alcoholic Beverage Control, the service “teaches servers to responsibly serve alcoholic beverages for on-premises consumption and mitigate alcohol-related harm in California communities”. During the interview, Ryan also claimed there have been “ways to cut people off” from drinking without them realising it. “This is the kind of thing they teach you. We practice eye contact and engagement, we come by with a pitcher of water,” she said, before acknowledging that there have been people who step outside to throw up and then come back into the restaurant after drinking too much. “People can get carried away.” Read More How to spend a day in Capitol Hill, Seattle’s trend-setting neighbourhood Film, food and festivals: experience these Maltese must-dos Amsterdam travel guide: Best things to do and where to stay for a 2023 city break Brits pay more for wine when trying to impress guests, survey finds Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Obsessed with Boursin? It’s the perfect way to elevate your leftovers

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