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In the study, published in Science Advances, researchers sought to test the effect of old food on cellular ageingby feeding different types of old food to yeast, fruit flies, and mice in a series of experiments. In yeast, the researchers formulated acell-culture medium composed of extracts from young yeast cells and another of extracts from old ones, and then grew new yeast cells on each medium to see which set would live longer. The same basic procedure was replicated in fruit flies and mice as they collected 5,000 freshly dead flies that had lived an average of 45 days, and sacrificed 5,000 others that were three to five days old. They prepared two diets: one of young flies and the other using old ones. Lastly, the mice were fed diets of skeletal muscle, or meat, from young and old farmed red deer (three years old versus 25) that replaced the normal mousediet insects, carrion, worms, and many others. The findings were considered a little unexpected for the researchers; old food consistently lowered lifespans of each sample by 10 percent. However, in the mouse study, the old diet shortened only femaleanimals’ lifespans. Gladyshev explains because they had limited deer meat, they only tested 60 mice, rather than two or three times that amount. Moreover, they recognised mice had normal diets prior to the experiment, suggesting there may not have been enough time for the new diets to have a full effect. The researchers interpret this to mean that damage accumulation may be only one of many contributing factors in ageing, like it and that this damage caused by internal molecular changes may have a stronger effect than damage via diet. They do believe discover this they’re on the right track to identifying the components that contribute to cell damage. That shows us that these age-related changes that accumulate are truly deleterious, and that provides a fundamental insight into the ageing process, said Gladyshev.

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