Journal
FOOD & FUNCTION
Volume 7, Issue 9, Pages 4041-4047Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c6fo00785f
Keywords
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Funding
- ERDF
- BBSRC [BB/N021126/1, BB/F017014/1]
- Food and Drink INET
- Biotechnology and Biological Sciences Research Council [1096142] Funding Source: researchfish
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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 (similar to 50%) across the GIT model and less than 20% loss of bound sodium under the simulated intestinal pH conditions after repeated washings.
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