“…Ageing processes are characterized by decline in immune responses (Xu et al, ), alterations of gut microbiota (Biagi et al, ), and changes in the nutrient sensing pathway (Lopez‐Otin, Blasco, Partridge, Serrano, & Kroemer, ). In particular, ageing in vivo decreases enzymatic activities participating in energy metabolism and the rate of oxidative phosphorylation resulting in an altered metabolic profile, which is shown as a metabolic shift from mitochondrial respiration to glycolysis in myoblasts (Paasuke et al, ). Based on gas chromatography‐mass spectrometry metabolomics, six amino acids (proline, methionine, 4‐hydroxyproline, pipecolic acid, glutamic acid, and α‐aminoadipic acid), and five organic acids (2‐hydroxybutyric acid, 2‐hydroxyglutaric acid, cis‐aconitic acid, citric acid, and isocitric acid) were identified as potential biomarkers for metabolic differences between young (8 weeks) and old mice (72 weeks) (Seo et al, ), suggesting the involvement of amino acid and energy metabolism in the ageing processes.…”