Effects of Delayed-Release Olive Oil and Hydrolyzed Pine Nut Oil on Glucose Tolerance, Incretin Secretion and Appetite in Humans

Background: To investigate the potential synergistic effects of olive oil releasing 2-oleoylglycerol and hydrolyzed pine nut oil containing 20% pinolenic acid on GLP-1 secretion, glucose tolerance, insulin secretion and appetite in healthy individuals, when delivered to the small intestine as potential agonists of GPR119, FFA1 and FFA4. Methods: Nine overweight/obese individuals completed three 6-h oral glucose tolerance tests (OGTTs) in a crossover design. At -30 min, participants consumed either: no oil, 6 g of hydrolyzed pine nut oil (PNO-FFA), or a combination of 3 g hydrolyzed pine nut oil and 3 g olive oil (PNO-OO) in delayed-release capsules. Repeated measures of glucose, insulin, C-peptide, GLP-1, GIP, ghrelin, subjective appetite and gastrointestinal tolerability were done. Results: PNO-FFA augmented GLP-1 secretion from 0–360 min compared to no oil and PNO-OO (p < 0.01). GIP secretion was increased from 240–360 min after both PNO-FFA and PNO-OO versus no oil (p < 0.01). Both oil treatments suppressed subjective appetite by reducing hunger and prospective food consumption and increasing satiety (p < 0.05). Conclusions: In support of previous findings, 6 g of delayed-release hydrolyzed pine nut oil enhanced postprandial GLP-1 secretion and reduced appetite. However, no synergistic effect of combining hydrolyzed pine nut oil and olive oil on GLP-1 secretion was observed. These results need further evaluation in long-term studies including effects on bodyweight and insulin sensitivity.

Effects of active molecules of Korean pine seed on rodent health and implications for forest regeneration

After maturation, Korean pine (Pinus koraiensis Siebold & Zucc.) seeds often cannot disperse to reach a suitable germination site. It is therefore difficult to naturally regenerate by itself and relies on animal dispersal. Squirrels hoard pine seeds as winter food and Korean pine seeds stored for overwintering might become the source of regeneration of the species. From field observations, the pine seeds are the food preference for squirrels during autumn in the Lesser Khingan Mountains in Northeast China. Such preference by squirrels has been attributed to high seed energy content and the ease of seed storage. However, it may also be expected from nutritional aspects that a coevolutionary relationship between squirrels and Korean pine species could be partially explained by the effect of active seed components and their physiological regulatory effects on squirrels. To test this hypothesis, control experiments were carried out to examine the modulatory effects of Korean pine nut oil (PNO) on intestinal microbiota, inflammatory profile and oxidative stress in mice. The results showed that, compared with mice fed a high-fat diet, PNO significantly improved the physical and the healthy state of mice. Histological analysis of the liver and epididymal fat tissue showed that PNO alleviated liver and adipocyte lesions, and inflammation caused by high-fat diets. PNO also significantly decreased atherosclerotic index and ameliorate serum lipid accumulation to prevent cardiovascular disease, which effect the positive control SG group. Moreover, PNO elevated superoxide dismutase and glutathione peroxidase enzyme activities and reduced malondialdehyde levels in the serum. 16S rRNA sequencing showed that PNO restored intestinal microbiota composition, significantly increasing the relative abundance of Lactobacillus and Akkermansia bacteria. These results suggest that Korean pine seeds not only provide adequate fat, protein and energy for squirrels, but also promote physical health and improve body immunity.

Research and development of production technology for mayonnaise sauce of functional purpose

We studied functional properties of pine nut oil cake, used as a protein concentrate, and those of β-carotene, used as a natural antioxidant, and their effect on organoleptic, physical, chemical, and rheological properties of mayonnaise sauces. The aim of the work was to develop a functional mayonnaise sauce and to study the quality indicators of the finished product where egg powder was partially replaced with a protein concentrate, namely, pine nut oil cake. The use of β-carotene in the sauce formula allowed not only to enhance the color of natural egg products, but also to increase the oxidation stability of the fatty phase of the sauce and to extend its shelf life. A reference sample and samples with 1%, 2%, and 3% pine nut oil cake instead of egg powder were subject to study. The dosage of 3% pine nut oil cake instead of egg powder was considered the most preferable to be introduced into the formula.