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 journalArticlepeer-review

5 Citations (Scopus)


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
Issue number9
Early online date31 Aug 2016
Publication statusPublished - 1 Sep 2016
Externally publishedYes


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