Recently, according tomedia reports, the Technical University of Munich (TUM) and leibniz Institute of Food Systems Biology, a new study shows that the presence of “ethiosine” amino acids in durian, which may be the cause of its pungent taste. Durian’s pulp has a high nutritional value and good taste, but it is banned on public transport and in hotels in many countries because of its pungent taste.
Previous studies by the Leibniz Institute for Food Systems Biology have shown that the odor of durianis is mainly caused by the smelly ethyl thiol and its derivatives, but the way plants produce ethyl thiol is still unclear. And their new research suggests that ethiosine may be the precursor to this foul-smelling substance.
Lead author Nadine Fischer said: “Our new study shows that as the fruit matures, a plant-specific enzyme releases odors from ethyl listeion. This is consistent with our observation that during fruit ripening, the concentration of ethyl thionine in the pulp not only increases, but also the concentration of ethyl thiol. The latter explains why mature durians give off a strong smell. “
The researchers say it’s important to know exactly how much ethyl thionine in the fruit is, not just because of the pungent taste. Our animal experiments and cell culture studies have shown that the amino acid is not harmless, but that the combination of the amino acid and food, which is mixed with large doses, can lead to liver damage and liver cancer. But another new study suggests that low concentrations of ethiosine may have a positive immune regulation effect.
Lead researcher Martin Steinhaus said: “This raises new questions about whether eating this fruit poses a health risk. But for now, it’s safe to say that our animal experiments show that a 70-kilogram person eats 580 kilograms of ethyl-rich pulp a day to pose a health risk. “