Researchers on the Leibniz-Institute for Food Systems Biology on the Technical University of Munich ([email protected]) have confirmed the presence of the uncommon amino acid ethionine in a plant — or extra exactly, within the fruit of the durian tree. Regardless of its pungent odor, durian could be very common in Southeast Asia. Because the workforce of scientists has proven, the amino acid performs a key function within the formation of the attribute durian odor.
The pulp of a ripe durian releases an especially potent and really persistent scent that’s paying homage to rotten onions. That’s the reason the fruit has been banned on native public transportation in Singapore and at quite a few accommodations in Thailand. However, completely different sorts of durian are extremely valued in lots of Asian international locations. Durian pulp has a high dietary worth, a distinct candy style, and a pleasantly creamy consistency.
Earlier analysis carried out on the [email protected] had already proven that the fruit’s stench is basically because of the odorant ethanethiol and its derivatives.
“Figuring out precisely how a lot ethionine the durian fruit accommodates is fascinating not solely due to its significance for the odor,” says precept investigator Martin Steinhaus. The meals chemist provides that animal assessments and cell tradition research have verified that the amino acid isn’t innocent. Rats that included excessive doses of the amino acid along with their meals developed liver injury and cancer of the liver. A newer study, nonetheless, means that low concentrations of ethionine could even have optimistic immunomodulatory results.
“This increases the query of whether or not consuming the fruit entails health dangers,” says Steinhaus. “Additional research actually should be carried out.” The knowledgeable reassures us, nevertheless, by noting that “with the intention to eat a comparable dose of ethionine that had poisonous results in animal checks, an individual weighing 70 kilograms would in at some point need to eat 580 kilograms of fruit pulp of the Krathum selection which is particularly wealthy in ethionine.”