Study: Shelf Stable Probiotic LactoSpore May Improve Cholesterol Levels
Findings endorse LactoSpore as a dietary ingredient for the management of hypercholesterolemia. LactoSpore is a key ingredient in the Trevinol Blend.
New research published in a peer reviewed journal International Journal of Food Science & Technology found that Sabinsa’s probiotic strain Bacillus coagulans MTCC 5856 (LactoSpore) could be effective in managing hypercholesterolemia and may reduce the incidence of coronary heart disease.
“This is particularly significant because higher than normal serum cholesterol levels is the leading cause of coronary heart diseaseand other disabilities,” said Dr. Muhammed Majeed, founder of Sabinsa. Coronary heart disease is one of the foremost causes of death and other disabilities in developing countries and in the western world. The World Health Organization estimates that nearly 23 million people will be affected by coronary heart diseaseand that it will become the major cause of death by 2030.
This study investigated the in vitro cholesterol-lowering activity of LactoSpore. This probiotic strain was found to be positive for bile salt hydrolase enzyme activity, which is an important criteria and biomarker for the selection of probiotic strain adjuncts to manage hypercholesterolemia.
The study also reported that LactoSpore was not only effective in reducing cholesterol in culture media but also in cholesterol-rich foods, such as egg yolk (39.79%), chicken liver (45.44%) and butter (49.51%), when incubated in conditions mimicking the in vivo environment.
The study concluded that LactoSpore reduces cholesterol levels in multitudinous ways, which endorses itsapplication in functional food formulations and as a dietary ingredient for the management of hypercholesterolemia. It was suggested that use could reduce the incidence of coronary heart disease and other related disabilities.
Although further studies may be needed, the findings provide clear evidence of the effectiveness of the probiotic strain LactoSpore in the nutritional treatment of diet-induced hypercholesterolemia.