Lipid entrapment property of polysaccharide gel (PG) extracted from fruit-hulls of durian (Durio zibethinus Murr. Cv. Mon-Thong)

Lipid entrapment property of polysaccharide gel (PG) extracted from fruit-hulls of durian (Durio zibethinus Murr. Cv. Mon-Thong) was investigated in vitro by semi- permeable membrane dialysis technique using both cellulose membrane and gut sacs of disected jejunum of rat. Lipids (cholesterol, oleic acid and stearic acid) were mixed with 0-2%W/V PG in the presence of bile salt as a surface active agent in dialysis membrane. Lipids inside and outside dialysis membrane were analyzed by HPLC method after 4-16 hours of dialysis in Ringer lactate buffer pH7. Increasing PG concentration resulted in increasing lipids trapped inside membrane and decreasing lipids released outside membrane. Two percent PG trapped about 80-90%cholesterol. The result of PG trapping cholesterol in egg york showed that egg york cholesterol released outside membrane was decreased with increasing PG concentration. A significant relationship was found between the decreasing of absorbed cholesterol into everted rat jejunum with respect to increasing concen- tration of PG. These results suggested that durian polysaccharide gel is able to entrap lipids and it seems to have potential use as medicinal dietary food for lipid controlling patient. Furthermore, in vitro study using cellulose semi- permeable membrane dialysis method may be applied for preliminary evaluation of polysaccharide effecting lipids absorption.