Combined effect of durian (Durio zibethinus murr.) and β-glucan on glycaemic response and food intake in male rats

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.