The influence of durian (Durio zibethinus Murray cv. Monthong) on conditioned taste aversion to ethanol

The adverse reaction to 1.25 g/kg ethanol was monitored in male Fischer rats given durian or cabbage (2.4 g FW/100 g BW/day), administered intragastrically. During the first ethanol challenge, a reduced rate of blood acetaldehyde clearance and hypothermia, which is associated with the disulfiram-ethanol reaction, was observed in rats given durian or cabbage. Blood ethanol levels and rate of acetaldehyde elimination were lowest 30 min after the first ethanol challenge in rats given cabbage, while a similar but more exacerbated trend was observed at 60 min in rats given durian. When subjected to conditioned taste aversion using saccharine solution (0.2% v/v) paired with ethanol administration, the rats given durian or cabbage exhibited aversion, with the former showing the earliest and most pronounced response, persisting through to the last ethanol challenge. Rats given cabbage exhibited delayed aversion, which progressively increased to the same level as that observed in rats given durian.