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Lactobacillus sakei

Also known as: Lactobacillus sakei, L. sakei, Kimchi-derived probiotic

Overview

Lactobacillus sakei is a probiotic strain belonging to the lactic acid bacteria group, naturally found in fermented foods like kimchi and sausages, as well as the human gut microbiota. It is being explored for its potential to modulate the gut microbiome, support metabolic health, and act as a food preservative. Key characteristics include the production of bacteriocins and short-chain fatty acids (SCFAs), particularly butyrate. Research suggests strain-specific effects on lipid metabolism and inflammation. While preclinical studies, particularly in animal models, show promising results, human clinical evidence remains limited, with a need for large-scale randomized controlled trials to validate its efficacy and safety.

Benefits

Lactobacillus sakei demonstrates potential benefits primarily in weight management and lipid modulation, according to preclinical studies. In mice fed a high-fat diet, supplementation with L. sakei resulted in a 15-20% reduction in weight gain and decreased epididymal fat mass. Furthermore, it has shown promise in lowering total cholesterol and glucose levels in obese mice. Meta-analyses of Lactobacillus species suggest a reduction in LDL-C levels in humans. L. sakei also appears to positively influence the gut microbiota by restoring the Firmicutes/Bacteroidetes ratio and increasing the abundance of beneficial bacteria like Bacteroides faecichinchillae. These effects are observed after 8-12 weeks in murine models, suggesting a potential role in managing obesity-related metabolic disorders, although human validation is required.

How it works

Lactobacillus sakei exerts its effects through several mechanisms. It inhibits adipogenesis by downregulating the expression of PPARγ and C/EBPα in adipose tissue, reducing fat accumulation. It modulates the gut microbiome, increasing the abundance of SCFA-producing taxa like Alistipes and Bacteroides, leading to enhanced butyrate production in the cecal SCFA profile. Butyrate, in turn, supports gut barrier function by strengthening tight junctions. While L. sakei can colonize the gut, its presence is transient, necessitating daily administration to maintain its beneficial effects.

Side effects

Lactobacillus sakei is generally recognized as safe (GRAS) for food applications. No significant side effects have been reported in animal studies. In food trials, a potential rare side effect is a sour taste or smell in fermented products, which may lead to sensory rejection. There are no documented drug interactions, although a theoretical risk exists with immunosuppressants, which remains unverified. No contraindications have been established, but caution is advised for immunocompromised individuals, consistent with general probiotic usage guidelines.

Dosage

Due to limited human data, the optimal dosage of Lactobacillus sakei is not definitively established. In mice studies, an effective dose was 1×10^9 CFU/day. Extrapolating from comparable probiotics, a range of 1-10×10^9 CFU/day may be considered for humans. It is recommended to take L. sakei with meals to enhance survival through the gastric environment. It is available in viable lyophilized cell form (capsules) or in fermented foods. Further research is needed to determine precise dosing guidelines and safety thresholds in humans.

FAQs

Does it survive stomach acid?

It likely requires enteric coating to ensure survival through stomach acid, similar to other Lactobacillus strains. This protects the bacteria until it reaches the intestines.

How long until results appear?

In preclinical models, benefits were observed after 8 or more weeks. However, the timeline for seeing results in humans is currently unconfirmed and requires further research.

Can it replace weight-loss drugs?

No, Lactobacillus sakei should be considered an adjunctive therapy. It may offer modest benefits, but it is not a replacement for established weight-loss drugs or lifestyle interventions.

Research Sources

https://pmc.ncbi.nlm.nih.gov/articles/PMC7761388/ – This murine study investigated the anti-obesity effects of Lactobacillus sakei and found a 19.3% reduction in weight gain, an 18.2% reduction in cholesterol, and decreased adipogenesis markers in mice. The study was limited by its lack of human translation and short duration of 12 weeks, but it was of moderate quality due to its controlled diet and blinded analysis.
https://e-enm.org/journal/view.php?number=2057&view=citations – This article likely discusses the role of probiotics, including Lactobacillus strains, in modulating metabolic parameters. Further review of the full text would be needed to extract specific findings related to L. sakei and its effects on lipid profiles or other health outcomes.
https://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0178868 – This systematic review and meta-analysis of 13 RCTs (n=912 humans) found that Lactobacillus species reduced LDL-C by a weighted mean difference of -6.6 mg/dL (p<0.05). The study was of high quality, adhering to PRISMA guidelines and using Egger’s test for bias, but it included strain heterogeneity and non-sakei strains.
https://www.mdpi.com/2304-8158/13/23/3960 – This review likely discusses the strain-specific efficacy of probiotics, highlighting that the effects of probiotics are highly dependent on the specific strain. The review suggests that data on L. sakei is insufficient for drawing definitive conclusions about its efficacy in humans.
https://www.frontiersin.org/journals/medicine/articles/10.3389/fmed.2018.00124/full – This meta-analysis of 15 probiotic studies found that strain-specific effects dominate, indicating that the benefits of probiotics vary significantly depending on the strain. The study had broad inclusion criteria and included few trials specifically focused on L. sakei, limiting its ability to draw specific conclusions about this strain.