Abstract
Durian (Durio zibethinus Murr.) is notorious for its stench. However, durian has a smooth texture and creamy taste, and is rich in macronutrients, bioactive compounds, and volatile compounds. These qualities could be useful in combination with other food components such as β-glucan. β-Glucan is a type of soluble fibre that has been approved by the European Food Safety Authority (EFSA) for beneficially reducing the postprandial glucose response. The aims of this study were to determine the total polyphenol content in durian and to determine the combined effects of durian and β-glucan on glycaemic response and food intake in rats. The total polyphenols content in the durians (variety D24) was 131.40 (22.20) mg GAE/100 g fresh weight. Durian significantly reduced (p < 0.05) postprandial glucose responses at 15, 30, 60, and 120 mins compared with control. A combination of durian and β-glucan significantly (p < 0.05) reduced glucose responses at 30, 60 and 90 mins compared with control. A combination of durian and β-glucan significantly (p < 0.05) reduced glucose responses at 120 mins compared with control and β-glucan. Food intake of the durian + β-glucan group was significantly (p < 0.05) lower than the control, durian and β-glucan groups. This study suggests that a combination of durian and β-glucan potentially reduces glycaemic response and food intake but this needs to be tested in humans.
Highlights
Durio zibethinus Murr., commonly known as durian, is widely dubbed the ‘King of Fruits’
Huang et al (2011) showed an increased level of cholecystokinin (CCK) after β-glucan supplementation in mice. These findings suggest that β-glucan could beneficially reduce postprandial blood glucose response and reduced food intake. β-Glucan could be used as an active ingredient for the development of functional food in conjunction with other food components such as durian
Median daily food intake was significantly lower in Durian + β-glucan compared to other groups (Table 2) (p = 0.008)
Summary
Durio zibethinus Murr., commonly known as durian, is widely dubbed the ‘King of Fruits’. Recent research has shown that durian is rich in macronutrients (carbohydrate and sugar), bioactive compounds and dietary fibre (A Aziz and Mhd Jalil, 2019). Durian is rich in bioactive compounds, its use for the development of functional food is still limited. Durian features in a few local Malaysian condiments and delicacies such as serawa and lempuk (Mat Amin et al, 2007; Ho and Bhat, 2015) but their high salt or sugar content limits their health benefits. Durian has cholesterol-lowering properties when fed to hypercholesterolaemic rats (Leontowicz et al, 2008). Leontowicz et al (2011) demonstrated antiatherosclerotic properties of durian in rats. A diet comprising 5% durian by weight reduced total lipid and low-density lipoprotein cholesterol compared with a control diet (Leontowicz et al, 2011)
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