Researchers have explored the relationship between gut bacteria and muscle strength in mice, building on established links between gut health and overall wellness.

The current study specifically focused on gut bacteria from older individuals, some with sarcopenia, a condition characterized by muscle loss, and some without, with the aim of developing clinical therapies to counteract frailty.

The study involved 51 participants with an average age of 74.5, revealing that those with sarcopenia exhibited a distinct gut microbiome composition, characterized by fewer beneficial Clostridiales and Lachnospira species, and higher levels of the pathogenic Butyricimonas virosa.

Moreover, participants with sarcopenia had lower levels of beneficial short-chain fatty acids, such as acetic and butyric acids, which are crucial for muscle health.

In an experimental phase, mice were given gut bacteria from both sarcopenic and non-sarcopenic individuals, demonstrating that those with sarcopenic bacteria had the poorest muscle performance.

Additionally, antibiotic-treated mice showed decreased physical performance two weeks post-treatment, while those given non-sarcopenic bacteria exhibited improved muscle function.

The study also assessed the effects of specific probiotics, Lacticaseibacillus rhamnosus (LR) and Faecalibacterium prausnitzii (FP), on muscle strength and health.

Mice treated with probiotics showed enhanced metabolism, increased mitochondrial activity, and improved gut health; however, the combination of LR and FP did not enhance the NAD+/NADH ratio as anticipated.

Probiotic treatments were found to improve muscle size and grip strength, primarily delaying the onset of sarcopenia rather than reversing it, with significant benefits observed in specific muscle groups.

Despite these promising results in mice, the efficacy of probiotics for treating sarcopenia in humans requires further clinical validation.

Previous studies have indicated that beneficial gut bacteria can enhance muscle health, particularly through the production of short-chain fatty acids (SCFAs), which are vital for muscle function.