Effect of macadamia oil cake on blood lipid characteristics and intestinal microbiota in hyperlipidemic rat

Abstract

Abstract Macadamia oil cake (MOC) is a type of macadamia nut by‐product, that is extremely rich in amino acids and has beneficial health effects. It lowers blood lipid levels and regulates the intestinal microbiota. MOC effectively attenuated total cholesterol (TC), triglyceride (TG), low‐density lipoprotein cholesterol (LDL‐C), and high‐density lipoprotein cholesterol (HDL‐C) levels in model rats. Depending on the morphology of the colon, MOC can effectively attenuate damage to the tissue structure. The 16S rDNA gene of the rat intestinal microbiota was sequenced using Illumina PE250 high‐throughput sequencing technology, and the changes in the intestinal microbiota in each group are discussed. Supplementing MOC at different doses significantly increased the microbiota of Dorea, Erysipelotrichaceae, Stercoris, etc. in the intestinal tracts of rats fed a high‐fat diet. Therefore, MOC can be included in lipid healthy dietary patterns to lower lipid characteristics and restructure the intestinal microbiota. Future clinical trials are required to determine the therapeutic effects and mechanisms of hypolipidemia.

Keywords

• blood lipid
• hyperlipidemia
• macadamia oil cake