Increasing evidence has confirmed that whole grain oats are effective in regulating hyperlipidemia. However, which specific ingredient is crucial remains unclear. This study focused on which whole grain components, oat phenolic compounds (OPC) or oat β-glucan (OBG), can regulate lipid metabolism and gut microbiota. The experiment unveiled that OPC and/or OBG not only reduced the body weight and fasting blood glucose (FBG) but also regulated serum and hepatic lipid levels in high-fat-diet (HFD) fed mice. There was no significant difference in the regulatory effects of OPC and OBG (p > 0.05). The combination of OPC and OBG (OPC + OBG) significantly decreased the body weight (p < 0.01) and reduced the blood glucose (p < 0.01) and lipid profile levels (p < 0.01). The real-time quantitative PCR (RT-qPCR) study revealed that OPC + OBG significantly altered mRNA expression related to lipid metabolism. Histopathological analysis showed that OPC + OBG improved liver lipid deposition as well as liver oxidative stress (p < 0.05). In addition, OPC + OBG combination regulated the gut microbiota community phenotype and increased probiotics. OPC + OBG significantly increased the abundance of Bacteroidetes and reduced the abundance of Firmicutes (p < 0.05) compared with the OPC and OBG fed mice. In conclusion, OPC + OBG has a synergistic effect in alleviating hyperlipidemia via lipid metabolism and gut microbiota composition. This finding also provided a potential justification for the advantages of whole grains in preventing hyperlipidemia.

Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.