Cholesterol-Lowering Potential of Synbiotic Combination of Inulin and <i>Enterococcus spp.</i> Strains <i>via</i> Bile Salt Deconjugation and EPS Production

Abstract This study investigated the deconjugation of sodium glycocholic acid (GCA) and sodium taurocholic acid (TCA) bile salts, co-precipitation of cholesterol with deconjugated bile salts, and the impact of these processes on exopolysaccharide (EPS) production in Enterococcus faecalis and Enterococcus faecium strains isolated from traditional Turkish cheese. Eight out of ten Enterococcus spp. strains deconjugated GCA, releasing cholic acid ranging from 0.37 to 1.93 mM, whereas no deconjugation of TCA was detected. All strains precipitated cholesterol, with the amount of co-precipitation ranging from 2.72 to 5.13 μg/mL, which varied among strains. EPS production was higher in the GCA-supplemented medium than in the TCA-containing medium. The presence of the bsh gene was confirmed in E. faecium RT94 and E. faecalis RT102. RT94 and RT102 strains with high functional activity were further tested for growth, deconjugation activity, cholesterol co-precipitation, and EPS production with 5% inulin supplementation to assess their synbiotic potential. Despite reduced viability, strains cultivated in bile salts and inulin media exhibited EPS production and deconjugation activity. The amount of co-precipitated cholesterol was strain-specific and was influenced by EPS and oxgall. This study offers novel insights into the cholesterol-lowering potential of Enterococcus strains when combined with inulin and EPS, suggesting they could serve as synergistic synbiotic candidates for the development of probiotic products to manage hypercholesterolemia.