College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
Molecules. 2024 Sep 20;29(18):4469. doi: 10.3390/molecules29184469.
Non-dairy creamer is a class of microencapsulated powdered fats and oils that are widely used in the food industry. However, the oils used in it are hydrogenated vegetable oils, which contain large amounts of saturated fatty acids and are extremely harmful to the human body. This study investigated the effects of replacing hydrogenated vegetable oil with walnut oil to prepare walnut non-dairy creamer on lipid levels and intestinal microorganisms in mice. The results show that low-dose walnut non-dairy creamer significantly decreased the contents of TC and TG in serum and increased the content of HDL-C ( < 0.01). The contents of MDA, ALT, and AST were significantly decreased, while the content of SOD was increased ( < 0.01). The abundance of in the walnut non-dairy creamer group decreased, and the abundance of (B/F) increased, which significantly increased the richness of and ( < 0.01). richness was significantly decreased ( < 0.01). In conclusion, a low dose of walnut non-dairy creamer can effectively promote the metabolism of blood lipids in vivo, alleviate oxidative stress injury and lipid accumulation damage to mouse hepatocytes, and ameliorate the adverse effects of a high-fat diet on the intestinal microbiota of mice. This study provides a theoretical basis for the replacement of traditional non-dairy creamer and the research and development of walnut deep processing.
植物奶油是一类广泛应用于食品工业的微胶囊化粉末油脂，然而其中所使用的油脂为氢化植物油，其含有大量的饱和脂肪酸，对人体危害极大。本研究旨在探讨用核桃油代替氢化植物油制备核桃植物奶油对小鼠血脂水平和肠道微生物的影响。结果表明，低剂量核桃植物奶油可显著降低血清 TC 和 TG 含量，增加 HDL-C 含量（<0.01）。MDA、ALT 和 AST 含量显著降低，SOD 含量升高（<0.01）。核桃植物奶油组 丰度降低， （B/F）丰度增加，显著增加 和 的丰富度（<0.01）。 richness 显著降低（<0.01）。综上所述，低剂量核桃植物奶油可有效促进体内血脂代谢，减轻小鼠肝细胞氧化应激损伤和脂质堆积损伤，改善高脂肪饮食对小鼠肠道微生物的不良影响。本研究为传统植物奶油的替代以及核桃深加工的研究和开发提供了理论依据。
