title: Sodium ion interaction with psyllium husk (Plantago sp.).
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.
authors.affiliation: Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Ian.fisk@nottingham.ac.uk.
authors.forename: M A
authors.initials: MA
authors.lastname: Jimoh
authors.affiliation: Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Ian.fisk@nottingham.ac.uk.
authors.forename: W
authors.initials: W
authors.lastname: MacNaughtan
authors.affiliation: Centre for Biomolecular Sciences, School of Chemistry, University of Nottingham, UK.
authors.forename: H E L
authors.initials: HE
authors.lastname: Williams
authors.affiliation: Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Ian.fisk@nottingham.ac.uk.
authors.forename: D
authors.initials: D
authors.lastname: Greetham
authors.affiliation: Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Ian.fisk@nottingham.ac.uk.
authors.forename: R L
authors.initials: RL
authors.lastname: Linforth
authors.affiliation: Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Ian.fisk@nottingham.ac.uk.
authors.forename: I D
authors.identifier: http://orcid.org/0000-0001-8448-3123
authors.initials: ID
authors.lastname: Fisk
mesh_terms: D001665:Binding Sites; D055598:Chemical Phenomena; D004063:Digestion; D005750:Gastric Juice / Q000737:chemistry / Q000378:metabolism; D005782:Gels; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007413:Intestinal Mucosa / Q000378:metabolism; D007421:Intestine, Small / Q000378:metabolism; D007700:Kinetics; D008954:Models, Biological; D009061:Mouth Mucosa / Q000378:metabolism; D019906:Nuclear Magnetic Resonance, Biomolecular; D062087:Plant Mucilage / Q000737:chemistry*; D010943:Plantago / Q000737:chemistry*; D056692:Prebiotics / Q000032:analysis*; D011620:Psyllium / Q000737:chemistry* / Q000378:metabolism; D012982:Sodium, Dietary / Q000032:analysis* / Q000378:metabolism; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D005782:Gels; D062087:Plant Mucilage; D056692:Prebiotics; D012982:Sodium, Dietary; D011620:Psyllium