Sodium ion interaction with psyllium husk (Plantago sp.)

M. A. Jimoh, W. MacNaughtan, H. E.L. Williams, D. Greetham, R. L. Linforth, I. D. Fisk

Research output: Contribution to journalArticle

4 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)4041-4047
Number of pages7
JournalFood and Function
Volume7
Issue number9
Early online date31 Aug 2016
DOIs
Publication statusPublished - 1 Sep 2016
Externally publishedYes

Fingerprint

Plantago
Psyllium
hulls
Sodium
sodium
Ions
ions
gastrointestinal system
Gastrointestinal Tract
Gels
gels
binding agents
mucilages
Fourier Transform Infrared Spectroscopy
washing
Intestines
Stomach
stomach
intestines

Cite this

Jimoh, M. A. ; MacNaughtan, W. ; Williams, H. E.L. ; Greetham, D. ; Linforth, R. L. ; Fisk, I. D. / Sodium ion interaction with psyllium husk (Plantago sp.). In: Food and Function. 2016 ; Vol. 7, No. 9. pp. 4041-4047.
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Jimoh, MA, MacNaughtan, W, Williams, HEL, Greetham, D, Linforth, RL & Fisk, ID 2016, 'Sodium ion interaction with psyllium husk (Plantago sp.)', Food and Function, vol. 7, no. 9, pp. 4041-4047. https://doi.org/10.1039/c6fo00785f

Sodium ion interaction with psyllium husk (Plantago sp.). / Jimoh, M. A.; MacNaughtan, W.; Williams, H. E.L.; Greetham, D.; Linforth, R. L.; Fisk, I. D.

In: Food and Function, Vol. 7, No. 9, 01.09.2016, p. 4041-4047.

Research output: Contribution to journalArticle

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