Celiac disease (CD) is an immune‐mediated systemic disorder triggered by gluten peptides present in the diets of genetically susceptible individuals, leading to a range of intestinal and extra‐intestinal manifestations. Although managed by a gluten‐free diet (GFD), symptoms persist in 30%–50% of treated individuals despite apparent dietary compliance. Accordingly, the present review explores how bifidobacteria may mediate cytotoxic and proinflammatory responses induced by gluten‐derived peptides, contributing to the modulation of CD symptoms. Experimental in vitro studies, primarily using Caco‐2 cells and immune cell models, have shown that strains such as Bifidobacterium longum IATA‐ES1, Bifidobacterium lactis , Bifidobacterium bifidum IATA‐ES2, and B. lactis Natren Life Start super strain (NLS‐SS) can induce COX‐1 expression and reduce COX‐2, inhibit zonulin release, degrade gliadin‐derived peptides, and suppress CXCR3 mRNA expression and inflammatory mediators (e.g., TNF‐α, IFN‐γ, NF‐κB, and IL‐1β). Animal studies have provided evidence of immunomodulatory effects and improved mucosal responses, while human clinical trials have reported improvements in gastrointestinal symptoms and inflammatory markers with probiotic interventions. These findings support the potential of Bifidobacterium spp. as adjunctive agents in CD management. However, further clinical research is needed to clarify strain‐specific effects and confirm the translational relevance of these mechanisms.

Artisanal colonial cheese (ACC), produced from raw milk, retains its native microbiota throughout maturation, with lactic acid bacteria (LAB) being predominant, many of which exhibit probiotic potential. In this study, ten LAB strains isolated from ACC matured for 14 and 21 days were characterized and identified as Lacticaseibacillus casei, Lactiplantibacillus plantarum, Levilactobacillus brevis, and Pediococcus acidilactici. The strains were Gram-positive, catalase-negative, lacked phenotypic virulence factors (hemolysin, mucinase, and gelatinase), and showed sensitivity to at least two classes of antibiotics. They also exhibited high tolerance to simulated gastrointestinal conditions, along with strong auto-aggregation and hydrophobicity. The selected strains were microencapsulated by spray drying using inulin as a carrier agent. The resulting microparticles displayed predominantly spherical morphology and diameters ranging from 1.19 to 5.71 µm. Post-processing viability ranged from 76% to 99%, with cell counts remaining above 6 log CFU/g for up to 45 days under refrigeration. Storage at 25 °C significantly reduced cell survival. FTIR, XRD, and TGA/DTGA analyses confirmed the physicochemical stability of the microcapsules. Overall, the findings highlight ACC as a relevant source of safe and potentially probiotic LAB. Microencapsulation with inulin proved to be an effective strategy for preserving strain viability and stability, supporting their potential application in functional foods.

Artisanal colonial cheese (ACC) produced from raw milk is a rich reservoir of autochthonous lactic acid bacteria (LAB), but strain-level evidence supporting safe downstream application and technological stability remains limited. In this study, 10 LAB isolates from ACC were screened for phenotypic safety, antimicrobial susceptibility, and probiotic-related traits, and their viability was further assessed after inulin-based spray-drying microencapsulation under different storage temperatures. All isolates showed no hemolytic or mucinolytic activity and did not produce gelatinase, supporting an initial safety profile, and all strains were sensitive to at least two antimicrobial classes. Strain prioritization identified Lacticaseibacillus casei LAB06, LAB09, and LAB10 and Lactiplantibacillus plantarum LAB03 as the most robust candidates for downstream development because they maintained stable cell counts throughout simulated gastrointestinal digestion. Inulin spray-drying yielded structurally stable microcapsules and supported refrigerated storage, with substantially lower viability losses at 4 °C than at 25 °C; notably, L. plantarum LAB01 and LAB02 showed the best refrigerated shelf-life, remaining above 6.0 log CFU/g after 45 days. Together, these results position ACC as a source of promising LAB candidates and highlight cold-chain-compatible microencapsulation as a strategy to support safe functional food development with potential public health benefits.