The nutritional and metabolic indices in rats fed cholesterol-containing diets supplemented with durian at different stages of ripening

Article type: Research Article

Authors: Leontowicz, Maria | Leontowicz, Hanna | Jastrzebski, Zenon | Jesion, Iwona | Haruenkit, Ratiporn | Poovarodom, Sumitra | Katrich, Elena | Tashma, Zev | Drzewiecki, Jerzy | Trakhtenberg, Simon | Gorinstein, Shela

Affiliations: Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw Agricultural University, Warsaw, Poland | Department of Pharmacology, National Institute of Public Health, Poland | Faculty of Agricultural Industry, King Mongkut's Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, Thailand | Department of Soil Science, King Mongkut's Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, Thailand | Department of Medicinal Chemistry and Natural Products, School of Pharmacy, The Hebrew University – Hadassah Medical School, Jerusalem, Israel | Plant Breeding and Acclimatization Institute, Radzikow, Poland | Kaplan University Medical Center, Rehovot, Israel

Note: [] Address for correspondence: Shela Gorinstein, Department of Medicinal Chemistry and Natural Products, The Hebrew University of Jerusalem-Hadassah Medical School, P.O.B. 12065, Jerusalem 91120, Israel. Tel.: +972 2 6758690; Fax: +972 2 6757076; E-mail: [email protected]

Abstract: The aim of this investigation was to assess the nutritional and health properties of Mon Thong durian cultivar at different stages of ripening. The assessment was carried out in vitro and in vivo. The contents of dietary fibers, minerals and trace metals at different stages of ripening were comparable. Total polyphenols (mgGAE/100 g FW) and flavonoids (mg CE/100 gFW) in ripe durian (358.8 ± 31.4 and 95.4 ± 9.3) were significantly higher (p < 0.05) than in mature (216.1 ± 1 and 39.9 ± 3.8) and overripe (283.3 ± 26.2 and 53.5 ± 4.9). Antioxidant capacity (μMTE/100 g FW) in total polyphenol extracts of ripe durian measured by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and [2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)] (ABTS) assays (259.4 ± 23.6 and 2341.8 ± 93.2) were significantly higher (p < 0.05) than that of mature (151.6 ± 15.2 and 1394.6 ± 41.5) and overripe (201.7 ± 19.4 and 1812.2 ± 61.4) samples. The correlation coefficients between the bioactive compounds in different stages of ripening and their antioxidant capacities were high (R^{2} = 0.99). Then 35 male Wistar rats were divided into 5 dietary groups each of 7 and named Control, Chol, Chol/Mature, Chol/Ripe and Chol/Overripe. During 30 days of the experiment the rats of all 5 groups were fed basal diet (BD), which included wheat starch, casein, soybean oil, vitamin and mineral mixtures. The rats of the Control group were fed a BD only. To the BD of the Chol group was added 1% of cholesterol. The BD of the Chol/Mature, Chol/Ripe and Chol/Overripe groups was supplemented with 1% of cholesterol and 5% of the mature, ripe and overripe durian as freeze-dried powder, respectively. Diets containing ripe and to a lesser degree mature and overripe durian significantly hindered the rise in plasma lipids and also hindered a decrease in plasma antioxidant activity. The nitrogen retention in rats of the Chol/Ripe group was significantly higher (63.6%, P < 0.05) than in other diet groups and the level of the plasma glucose remained normal. A decrease in fibrinogen fraction with ripe durian included in rat's diets was shown by electrophoretic separation. These changes were detected mostly in the low molecular weight proteins of rat's serum. Histological examination of aorta showed only slight differences in the tissue. In conclusion, ripe durian contains higher quantity of bioactive compounds, has higher antioxidant capacity and nutritional value. It positively affects the plasma lipid profile, the plasma glucose and the antioxidant activity in rats fed cholesterol enriched diets. Therefore, the ripe durian supplemented diet could be beneficial for patient suffering from hypercholesterolemia and diabetes mellitus. <

Keywords: Ripe, overripe and mature durian, bioactive compounds, antioxidant capacity, nutritional value, rats, plasma lipid levels and antioxidant activity

Journal: BioFactors, vol. 29, no. 2-3, pp. 123-136, 2007