Sodium ion interaction with psyllium husk (Plantago sp.)

Jimoh, M.A. and MacNaughtan, W. and Williams, H.E.L. and Greetham, D. and Linforth, R.L. and Fisk, Ian D. (2016) Sodium ion interaction with psyllium husk (Plantago sp.). Food and function, 7 (9). pp. 4041-4047. ISSN 2042-6496

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Abstract

The nature of and factors effecting sodium interactions with psyllium were investigated in vitro. In a batch extraction system, psyllium mucilage gel retained at least 50% of sodium across a range of concentrations (5–300 mg sodium per g psyllium) and pH (2–10) environments. FTIR and Na NMR analyses of psyllium gels indicated that binding was complex with non-specific multi-site interactions. The potential use of psyllium husk as a binding agent for the reduction of bioavailable sodium was therefore evaluated. The binding of sodium at physiologically relevant conditions (pH 1.2 (stomach) and 6.8 (intestine)) was studied in a gastrointestinal tract (GIT) pH simulated model. Results show consistently high sodium retention (∼50%) across the GIT model and less than 20% loss of bound sodium under the simulated intestinal pH conditions after repeated washings.

Item Type: Article
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: https://doi.org/10.1039/C6FO00785F
Depositing User: Blay, James
Date Deposited: 04 Nov 2016 11:21
Last Modified: 27 Nov 2016 04:58
URI: http://eprints.nottingham.ac.uk/id/eprint/37913

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