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.

Psyllium and Laminaria Partnership—An Overview of Possible Food Gel Applications

“…Another important feature is Psyllium's ability to retain sodium at physiological important conditions (pH 1.2-stomach; pH 6.8-intestine), being potentially active in reducing the bioavailable fraction of ingested sodium in the body [24].…”

Psyllium (Plantago Ovata Forsk) Husk Powder as a Natural Superdisintegrant for Orodispersible Formulations: A Study on Meloxicam Tablets

“…Hydrocolloids make up 10–30% of psyllium husk; these are water soluble polysaccharides that form mucilage layers when exposed to water. During hydrolysis, mucilage splits and polysaccharides, including xylose, arabinose, galacturonic acid, rhamnose, and galactose, are obtained [7,8,9]. These compounds are responsible for the disintegrative properties of psyllium husk and could be applied as natural disintegrants in drug manufacturing [1,6,10].…”