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Issue 9, 2016

Sodium ion interaction with psyllium husk (Plantago sp.)

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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.

Graphical abstract: Sodium ion interaction with psyllium husk (Plantago sp.)

Supplementary files

Article information


Submitted
27 May 2016
Accepted
18 Aug 2016
First published
31 Aug 2016

This article is Open Access

Food Funct., 2016,7, 4041-4047
Article type
Paper

Sodium ion interaction with psyllium husk (Plantago sp.)

M. A. Jimoh, W. MacNaughtan, H. E. L. Williams, D. Greetham, R. L. Linforth and I. D. Fisk, Food Funct., 2016, 7, 4041 DOI: 10.1039/C6FO00785F

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

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