The effect of different ripening stages of durian Durio zibethinus fruit on zinc content in liver of rats loaded with cholesterol

• Autorzy: Jesion I. , Leontowicz M. , Leontowicz H. , Gralak M. A. , Kmiec H. , Gorinstein S. , Haruenkit R.

Warianty tytułu

PL

Wpływ różnych faz dojrzałości owocu durianu Durio zibethinus na zawartość cynku w wątrobie szczurów obciążonych cholesterolem

• Języki publikacji: EN

Abstrakty

EN

The effect of different ripening stages of durian Durio zibethinus fruit on zinc content in liver of rats loaded with cholesterol. Durian Durio zibethinus is an exotic, climacteric fruit, rich in dietary fiber, polyphenols, saccharides, vitamins and minerals. Postharvest changes in durian fruit influence its physical and chemical quality, which determined its health protective effect – antioxidant and hypocholesterolemic. Durian is a good source of zinc. The aim of this study was to investigate the zinc content in lyophilisate of durian fruit and in the diets supplemented with durian fruits at different stages of maturity. The in vivo experiment was designed to determine the influence of these diets on zinc content in the liver of rats loaded with cholesterol. The zinc content in durian fruit, in the diets, and in rats livers was examined using a flame atomic absorption spectrophotometry (Perkin-Elemer 1100B). The zinc content in durian fruits ranged from 8.1 to 12.3 mg/kg. The zinc content amounted 45.0, 44.2, 47.1, 47.3 and 48.0 mg/kg in C, ch, chDM, ch DR and chDOR diet, respectively. The content of zinc in the liver in all animal groups was within the normal limits and amounted from 25.0 to 33.0 mg/kg fresh weight. Diet supplemented with durian fruits at different stages of ripening increases accumulation of zinc in the liver of rats loaded with cholesterol. Durian fruits, especially ripe ones, could be used as a natural supplementation of zinc in the diet and might be helpful in prevention of diseases or disorders related to zinc deficiency.

PL

Wpływ różnych faz dojrzałości owocu durianu Durio zibethinus na zawartość cynku w wątrobie szczurów obciążonych cholesterolem. Durian Durio zibethinus to egzotyczny, klimakteryczny owoc, bogaty we włókno pokarmowe, polifenole, oligosacharydy, witaminy i minerały. Zmiany następujące po zbiorze owoców durianu wpływają na ich fizyczne i chemiczne parametry determinujące ich właściwości zdrowotne – przeciwutleniające i hypocholesterolemiczne. Durian jest cennym źródłem cynku. Celem badania było określenie zawartości cynku w owocach durianu, w dietach z dodatkiem durianu w różnych fazach jego dojrzałości. Badanie in vivo miało na celu określenie wpływu tych diet na zawartość cynku w wątrobie szczurów obciążonych cholesterolem. Zawartość cynku w owocach durianu, w dietach i wątrobach oznaczono metodą płomieniowej absorpcji atomowej (Perkin-Elmer 1100B). Zawartość cynku w liofilizacie owoców durianu mieściła się w zakresie 8,1–12,3 mg/kg. Zawartość cynku w dietach: C, ch, chDM, ch DR and chDOR wynosiła odpowiednio 45,0, 44,2, 47,1, 47,3 i 48,0 mg/kg. W wątrobie szczurów wszystkich grup zawartość cynku mieściła się w zakresie wartości referencyjnych i wynosiła od 25,0 do 33,0 mg/kg świeżej masy. Diety z dodatkiem owoców durianu w różnej fazie dojrzałości zwiększają akumulację cynku w wątrobie szczurów obciążonych cholesterolem. Owoce durianu, w szczególności dojrzałe, mogą być stosowane jako naturalny suplement cynku w diecie i być pomocne w prewencji chorób lub stanach związanych z niedoborem cynku.

Słowa kluczowe

EN

ripening process; durian; Durio zibethinus; fruit; zinc content; liver; rat; cholesterol

• Wydawca: -
• Czasopismo: Annals of Warsaw University of Life Sciences - SGGW. Animal Science
• Rocznik: 2014
• Tom: 53
• Opis fizyczny: p.119-125,fig.,ref.

Twórcy

autor

Jesion I.

• Department of Biology of Animal Environment, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

autor

Leontowicz M.

• Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

autor

Leontowicz H.

• Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

autor

Gralak M. A.

• Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

autor

Kmiec H.

• Department of Biology of Animal Environment, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

autor

Gorinstein S.

• Department of Medicinal Chemistry and Natural Products, The Hebrew University - Hadassah Medical School, Israel

autor

Haruenkit R.

• Faculty of Agricultural Industry, King Mondkut’s Institute of Technology Ladkrabang, Thailand

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