Lactobacillus sakei is a lactic acid bacterium primarily known for its role in food fermentation, especially in meat preservation. Its use as a probiotic for Inflammatory Bowel Disorders (IBD) such as Crohn's disease and ulcerative colitis is emerging, but the scientific backing is limited. A few animal studies and early in vitro research suggest that L. sakei may exert anti-inflammatory effects by modulating immune responses and supporting gut barrier integrity. For example, one mouse study (Kim et al., 2017) demonstrated that L. sakei administration reduced inflammatory markers and mitigated colitis symptoms. These effects are thought to be due to the production of short-chain fatty acids and regulation of cytokines.

However, robust human clinical trials are lacking. Most probiotic research in IBD has focused on other strains, such as Lactobacillus rhamnosus GG or Escherichia coli Nissle 1917, rather than L. sakei. As a result, current recommendations for the use of L. sakei in IBD are based on preliminary data, and more research—particularly human trials—is needed to clarify its efficacy and safety. Thus, the evidence supporting the use of L. sakei for IBD is promising but still limited (evidence rating: 2/5).