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Summary: Emerging scientific evidence suggests that the supplementation of probiotics may help to reduce/manage blood cholesterol levels in humans. We evaluated the in vitro cholesterol‐lowering activity of the probiotic strain Bacillus coagulansMTCC 5856. This probiotic de‐conjugated bile salts and liberated deoxycholic acid, confirming its bile salt hydrolase activity. Furthermore, B. coagulansMTCC 5856 also significantly (P < 0.05) reduced cholesterol levels in culture media under growing (48.42%), resting (live but suspended in buffer, 36.47%) and even heat‐killed (dead, 8.5%) conditions. Bacillus coagulansMTCC 5856 significantly reduced the cholesterol levels in cholesterol‐rich foods, such as egg yolk (39.79%), chicken liver (45.44%) and butter (49.51%), when incubated for 24 h in conditions mimicking the in vivo environment. Bacillus coagulansMTCC 5856 also produced significant (P < 0.05) amounts of propionic acid and butyric acid while fermenting cholesterol‐rich foods. The multitudinous ways by which B. coagulansMTCC 5856 reduces cholesterol levels endorses its application in functional food formulations and as a dietary ingredient for the management of hypercholesterolemia, potentially reducing the incidence of coronary heart disease and other related disabilities. The probiotic bacteria Bacillus coagulans MTCC 5856 exhibits in vitro cholesterol‐lowering activity via different mechanisms, including bile salt de‐conjugation, cholesterol removal, cholesterol binding to resting and dead cells and the production of short‐chain fatty acids. Further, B. coagulans MTCC 5856 helped remove cholesterol from cholesterol‐rich foods (egg yolk, liver and butter) under a hostile GI environment, thereby suggesting its ability to function in vivo. The findings reported in this study provide clear evidence of the effectiveness of the probiotic strain B. coagulans MTCC 5856 in the nutritional treatment of diet‐induced hypercholesterolemia. [ABSTRACT FROM AUTHOR]

Summary: Cranberry, a versatile fruit, is known for nutritional as well as medicinal properties due to the presence of bioactive compounds. However, cranberry fruit has not been fully explored for its prebiotic potential. Therefore, this study was conducted to evaluate prebiotic potential of cranberry seed fibre (CSF) and also evaluate its fermentability by the probiotic strain Bacillus coagulans MTCC 5856. The resistance to gastric acid and porcine pancreatic enzymatic (PPE) hydrolysis of CSF was investigated using an in vitro model. It was found that CSF was resistant to gastric acid and also nondigestible to PPE hydrolysis. CSF as sole nutrition source was evaluated for the fermentability by B. coagulans MTCC 5856. A significant amount of short‐chain fatty acids was produced by the B. coagulans MTCC 5856 while fermenting cranberry fibres anaerobically. CSF supported the growth of B. coagulans MTCC 5856 and also inhibited the growth of E. coli ATCC 25922 when cocultured in an anaerobic environment. CSF from the cranberry fruit exhibited prebiotic potential and also found to be fermentable by B. coagulans MTCC 5856. This study provided the scientific evidence of CSF as a prebiotic fibre and also its suitability with the probiotic B. coagulans MTCC 5856 for an ideal synbiotic preparation. [ABSTRACT FROM AUTHOR]