Sulphur-containing compounds of durian activate the thermogenesis-inducing receptors TRPA1 and TRPV1

• Durian sulphides act on TRPA1 stronger than TRPV1.
• Durian contains a sufficient amounts of sulphides to activate TRP channels.
• The main TRPA1 agonist in durian pulp is diethyl disulphide.
• The body-warming effect of durian may be given by TRPA1 activation with its sulphides.

Durian (Durio zibethinus Murr.) is classified as a body-warming food in Indian herbalism, and its hyperthermic effect is empirically known in Southeast Asia. To investigate the mechanism underlying this effect, we focused on the thermogenesis-inducing receptors, TRPA1 and TRPV1. Durian contains sulphides similar to the TRPA1 and TRPV1 agonists of garlic. Accordingly, we hypothesized that the thermogenic effect of durian is driven by sulphide-induced TRP channel activation. To investigate our hypothesis, we measured the TRPA1 and TRPV1 activity of the sulphur-containing components of durian and quantified their content in durian pulp. These sulphur-containing components had a stronger effect on TRPA1 than TRPV1. Furthermore, sulphide content in the durian pulp was sufficient to evoke TRP channel activation and the main agonist was diethyl disulphide. From these results, we consider that the body-warming effect of durian is elicited by TRPA1 activation with its sulphides, as can be seen in spices.