Encapsulated Indigenous Lactic Acid Bacteria Strains From Traditional Iranian Cheese Alleviate Hyperglycemia and Inflammation in Streptozotocin-Induced Diabetic Rats.

The current study was conducted to investigate the antidiabetic and anti-inflammatory effectiveness of encapsulated indigenous lactic acid bacteria originating from traditional Iranian cheese. Two out of 40 gram-positive, catalase-negative strains were selected and identified as Lactiplantibacillus pentosus and Lactiplantibacillus plantarum. Both strains exhibited strong acid (pH 2.5) and bile (0.3%) tolerance, with survival rates exceeding 64%. In vitro hydrophobicity (> 63%), autoaggregation (> 66%), and coaggregation with Escherichia coli (over 51%) were observed. These strains also demonstrated the highest antimicrobial activity (inhibition zones up to 27 mm) and were selected for in vivo testing. Male Wistar rats (n = 32) were randomly assigned to four groups: normal control, diabetic control (STZ, 35 mg/kg), normal + probiotics, and diabetic + probiotics (1 × 109 CFU/day, orally). At the end of 8 weeks, diabetic rats receiving encapsulated probiotic strains showed significantly lower fasting blood glucose (200.8 ± 8.4 vs. 317.1 ± 10.7 mg/dL in diabetic controls, p < 0.01), higher serum insulin levels (12.3 ± 1.0 vs. 9.3 ± 0.9 μIU/mL, p < 0.01), and better body weight retention (245 vs. 215 g, p < 0.05). Proinflammatory cytokines IL-1β, IL-6, and TNF-α were significantly reduced in probiotic-treated diabetic rats compared to untreated diabetic controls (p < 0.01). Probiotic delivery was well tolerated in normoglycemic rats, with no adverse effects reported. Overall, these findings support the potential of microencapsulated L. pentosus D1 and L. plantarum D2 as safe and effective adjuncts for managing type 2 diabetes by modulating glycemic and inflammatory responses.