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 <i>Lactiplantibacillus pentosus</i> and <i>Lactiplantibacillus plantarum</i>. 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 <i>Escherichia coli</i> (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 (<i>n</i> = 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, <i>p</i> < 0.01), higher serum insulin levels (12.3 ± 1.0 vs. 9.3 ± 0.9 μIU/mL, <i>p</i> < 0.01), and better body weight retention (245 vs. 215 g, <i>p</i> < 0.05). Proinflammatory cytokines IL-1β, IL-6, and TNF-α were significantly reduced in probiotic-treated diabetic rats compared to untreated diabetic controls (<i>p</i> < 0.01). Probiotic delivery was well tolerated in normoglycemic rats, with no adverse effects reported. Overall, these findings support the potential of microencapsulated <i>L. pentosus</i> D1 and <i>L. plantarum</i> D2 as safe and effective adjuncts for managing type 2 diabetes by modulating glycemic and inflammatory responses.