Antioxidant and Anti-Inflammatory Activities of Latilactobacillus curvatus and L. sakei Isolated from Green Tripe.

BACKGROUND/

OBJECTIVES

Green tripe (GRET) is rich in essential fatty acids, vitamins, calcium, phosphorus, and other nutrients and contains various beneficial microorganisms, including lactobacillus, along with feed components consumed by ruminants.

METHODS

In this study, Latilactobacillus sakei and L. curvatus were isolated from GRET and evaluated for their potential as probiotics, focusing on their anti-inflammatory properties and ability to modulate inflammatory responses.

RESULTS

When heat-killed L. sakei or L. curvatus (108 CFU/mL) and their metabolites (0.5 mg/mL) were applied to RAW 264.7 macrophages stimulated with LPS, nitric oxide (NO) production was reduced by approximately 10-35% and 2-11%, respectively. Furthermore, the expression levels of key anti-inflammatory cytokines, TNF-α and IL-6, were suppressed by more than 5%. These effects were not due to cytotoxicity but instead due to genuine anti-inflammatory activity. In addition, both strains exhibited antioxidant activity, as demonstrated by their performance in ABTS and FRAP assays.

CONCLUSIONS

These findings suggest that L. sakei and L. curvatus have significant antioxidant and anti-inflammatory properties, highlighting their potential as probiotics and prebiotics. Moreover, these newly isolated strains from GRET are expected to serve as valuable functional ingredients for developing health-promoting foods and dietary supplements.