Sodium ion interaction with psyllium husk (Plantago sp.)

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...

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Bibliographic Details
Published in:Food & function 2016-09, Vol.7 (9), p.4041-4047
Main Authors: Jimoh, M A, MacNaughtan, W, Williams, H E L, Greetham, D, Linforth, R L, Fisk, I D
Format: Article
Language:English
Subjects:
Binding Sites
Chemical Phenomena
Digestion
Gastric Juice - chemistry
Gastric Juice - metabolism
Gels
Humans
Hydrogen-Ion Concentration
Intestinal Mucosa - metabolism
Intestinal Mucosa - secretion
Intestine, Small - metabolism
Intestine, Small - secretion
Kinetics
Models, Biological
Mouth Mucosa - metabolism
Mouth Mucosa - secretion
Nuclear Magnetic Resonance, Biomolecular
Plant Mucilage - chemistry
Plantago
Plantago - chemistry
Prebiotics - analysis
Psyllium - chemistry
Psyllium - metabolism
Sodium, Dietary - analysis
Sodium, Dietary - metabolism
Spectroscopy, Fourier Transform Infrared
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Summary: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.
ISSN:2042-6496
2042-650X
DOI:10.1039/c6fo00785f