Psyllium Research Articles

A novel synbiotic edible film based on aquafaba, psyllium husk powder, PEG 400, and Lactiplantibacillus plantarum 299v and applicability on Kashar cheese

A novel synbiotic edible film based on aquafaba, psyllium husk powder, PEG 400, and Lactiplantibacillus plantarum 299v and applicability on Kashar cheese

Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism

The industrial application of pea protein is limited due to its poor gelation properties. This study aimed to evaluate the effects of psyllium husk powder (PHP) on improving the rheological, textural, and structural properties of heat-induced pea protein isolate (PPI) gel. Scanning electron microscopy (SEM), intermolecular forces analysis, the quantification of the surface hydrophobicity and free amino groups, and Fourier transform infrared spectroscopy (FTIR) were conducted to reveal the inner structures of PPI-PHP composite gels, conformational changes, and molecular interactions during gelation, thereby clarifying the underlying mechanism. The results showed that moderate levels of PHP (0.5–2.0%) improved the textural properties, water holding capacity (WHC), whiteness, and viscoelasticity of PPI gel in a dose-dependent manner, with the WHC (92.60 ± 1.01%) and hardness (1.19 ± 0.02 N) peaking at 2.0%. PHP significantly increased surface hydrophobicity and enhanced hydrophobic interactions, hydrogen bonding, and electrostatic interactions in PPI-PHP composite gels. Moreover, the electrostatic repulsion between anionic PHP and negatively charged PPI in a neutral environment prevented the rapid and random aggregation of proteins, thereby promoting the formation of a well-organized gel network with more β-sheet structures. However, the self-aggregation of excessive PHP (3.0%) weakened molecular interactions and disrupted the continuity of protein networks, slightly reducing the gel strength. Overall, PHP emerged as an effective natural gel enhancer for the production of pea protein gel products. This study provides technical support for the development of innovative plant protein-based foods with strong gel properties and enriched dietary fiber content.

Rheological properties and in vitro digestibility of chicken breast myofibrillar protein containing various psyllium (Plantago ovata) husk concentrations

SummaryMost dietary fibres improved rheological properties but negatively impacted digestibility. However, the effect of psyllium husk powder (PHP) on digestibility has not been yet reported. Thus, this study aimed to evaluate the rheological properties and digestibility of chicken myofibrillar protein (MP) containing different concentrations of PHP (0%, 0.5%, 1.0%, 1.5%) at 0.45 m NaCl. To assess the rheological properties of MP, viscosity, hydrophobicity, disulphide bond, SDS–PAGE, cooking yield and gel strength were evaluated. The addition of PHP enhanced water retention capacity and protein–protein interactions in the MP system. To evaluate the effect of PHP on digestibility, protein digestibility, SDS–PAGE and microstructure observations were performed. It was confirmed that the addition of PHP improved the protein digestibility of MP by measuring the differences in protein content (%). Therefore, the addition of PHP into MP gel improved not only the rheological properties but also the protein digestibility during in vitro digestion.

Comprehensive evaluation and management of chronic gastritis in a dog: A case report

Gastric ulcer is a significant clinical issue in dogs, with higher prevalence in mature animals and often occurs secondary to systemic diseases such as hepatic or renal disorders, Addison’s disease or shock. This case report highlights a four-and-a-half-year-old intact male Rottweiler presented with persistent vomiting, anorexia, abdominal pain and anemia. Diagnostic imaging, including radiography, ultrasonography and endoscopy, revealed gastric ulceration and the presence of radiopaque lead pellets in the pyloric region of the stomach. Histopathological examination confirmed extensive gastric mucosal damage.Treatment included the elimination of lead, fluid therapy and administration of proton pump inhibitors, antibiotics and mucosal protectants. Incorporating psyllium husk into the diet helped to enhance lead excretion. Follow-up imaging after two weeks showed absence of lead pellets and normal gastric mucosa. This case underscores the importance of comprehensive diagnostic and therapeutic approaches for chronic gastric ulcers in dogs, emphasising the role of multimodal imaging and targeted treatment strategies. Keywords: Dog, gastric ulcers, diagnostics, therapeutics

A comparative study on utilization of different plant-derived nanomucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation

This study investigated the utilization of various plant-derived sources for the extraction of nanomucilage as a fat substitute in yogurt production. Colocasia esculenta rhizome mucilage (CEM), Cordia dichotoma fruit mucilage (CDM), and Psyllium husk mucilage (PHM) were extracted using different extraction process and spray drier was utilized to acquire nanomucilage with nano-scaled particles (100–300 nm). Seven different types of yogurts were prepared with the addition of varied mucilage concentrations (1–10 % w/v). Results showed that yogurt with 4.5 % PHM exhibited suitable viscosity, higher water holding capacity, and reduced syneresis over the 16 days of storage. Furthermore, selected sample revealed similar physicochemical, textural, and color attributes as compared to control full fat and skimmed milk yogurt. Moreover, this study revealed that consumers highly accepted mucilage formulated yogurt, with a mean score of 97.16 ± 1.58 %. Overall, nanomucilage can potentially utilized as a sustainable biomaterial for the production of low-fat yogurt.

Lactoferrin and/or Psyllium Seed Husk as Potential Therapeutics for Induced Ulcerative Colitis in Rats

Lactoferrin and/or Psyllium Seed Husk as Potential Therapeutics for Induced Ulcerative Colitis in Rats

Mild to Moderate Normalization of Lipid Profile, Blood Pressure and Body Weight of Obese and Hyperlipidemic Patients by Herbs and Allopathic Agents

The research study was planned to observe effects of Nicotinic acid (niacin) and psyllium husk on blood pressure, body weight, LDL-cholesterol and HDL-cholesterol. It was single blind placebo controlled research study, which was conducted at Lahore Journal Hospital, from April 2023 to December 2023. Forty male and female hyperlipidemic patients were included in the research study, among which 20 patients were on placebo as control group, and 20 were on tablet Niacin, 2.25 grams daily, in divided doses for the period of three months. Patients with diabetes mellitus, peptic ulcer, renal disease, hepatic disease, hypothyroidism and alcoholism were excluded from the study. Body weight and blood pressure of patients were recorded at fortnightly visit. LDL-Cholesterol was calculated by Friedwald formula (LDL= TC- (TG/5 + HDL-C). Serum HDL-cholesterol was determined by direct method. Serum cholesterol and triglycerides were estimated by the enzymatic calorimetric method. Data regarding results were expressed as the mean ± SD and “t” test was applied to determine statistical significance of results. A probability value of <0.05 was the limit of significance. Three patients were dropped from the study due to side effects of Niacin. In three months of treatment with 2.25 grams of niacin HDL-cholesterol increased from 36.41±1.96 to 43.70±1.81 mg/dl, which was highly significant change when analyzed statistically. Niacin has decreased LDL-Cholesterol from 182.58±8.74 mg/dl to 119.29±4.08 mg/dl, which was highly significant (P<0.001), when compared statistically by paired “t” test. Overall percentage (%) changes from day-0 to day-90 were 34.66. Triglycerides reduced from 169.64±7.60 to 137.35±6.31 mg/dl, which was highly significant (P value <0.001) reduction in three months. Niacin has also reduced Blood Pressure. Difference between mean values of systolic and diastolic blood pressure at day-0 and day-90 were found highly significant (P<0.001). Body weight was reduced from 66.29±194 kg to 64.79±1.82 kg in three months. This change was significant (P<0.01). We concluded from the research study that niacin decreases blood pressure, body weight and LDL-Cholesterol and increases HDL-cholesterol in primary hyperlipidemic patients. KEY WORDS: Blood pressure, diabetes, body weight, hyperlipidemia, herbs, allopathy.

Effect of KiwiBiotic on functional constipation and related symptoms: A prospective, single-center, randomized, comparative, crossover study.

Functional constipation (FC) is a common gastrointestinal disorder characterized by abdominal pain and bloating, which can greatly affect the quality of life of patients. Conventional treatments often yield suboptimal results, leading to the exploration of alternative therapeutic approaches. To evaluate the efficacy of KiwiBiotic in the management of FC and related symptoms. This prospective, interventional, single-center, crossover study compared the safety and effectiveness of KiwiBiotic® vs psyllium husk in managing FC, abdominal pain, and bloating. Participants diagnosed with FC were randomly assigned to receive KiwiBiotic or psyllium husk during the two treatment periods, with a 14-day washout period between them. Seventy participants were enrolled, 32 of whom received KiwiBiotic followed by psyllium husk, and 33 received KiwiBiotic. KiwiBiotic showed superiority over psyllium husk in alleviating abdominal pain and bloating, as evidenced by significantly lower mean scores. Furthermore, KiwiBiotic resulted in more than 90.0% of patients experiencing relief from various constipation symptoms, while psyllium husk showed comparatively lower efficacy. KiwiBiotic is an effective treatment option for FC, abdominal pain, and bloating, highlighting its potential as a promising alternative therapy for patients with FC and its associated symptoms.

Psyllium husk mucilage as a novel seed encapsulant for agriculture and reforestation

AbstractIntroductionAn efficient, economical, and flexible reforestation system capable of uncrewed aerial vehicle (UAV) deployment is a global necessity. Hydrogels have been previously investigated for their use in agriculture, however, research is limited in terms of UAV deployment. Psyllium Husk Mucilage (PHM) a natural hydrogel seed mucilage, has been previously investigated in other agricultural settings and shows promise in fulfilling the needs of UAV seeding.Materials and MethodsA greenhouse trial was conducted under controlled laboratory conditions using two soil conditions 50% and 90% field capacity. PHM and bentonite clay blends containing dextran (DEX) and sodium alginate (SA) were tested for efficacy for two agricultural crops Green beans (Phaseolus vulgaris) and Lebanese cucumber (Cucumis sativus), as well as three Australian native species Acacia stenophylla, Cymbopogon refractus, and Eucalyptus coolabah. Agricultural Trials were conducted across a 4‐week period, whilst A. stenophylla was 8 weeks, and C. refractus and E. coolabah was 12 weeks.ResultsUtilisation of PHM had varying effectiveness based on seed and soil moisture. In nonagricultural seed trials, PHM hydrogel succeeded with A. stenophylla but dried out and rotted in the extended trials with C. refractus and E. Coolabah, leading to plant death. The encapsulated agricultural seeds were largely outperformed in growth trials by C‐Planted at 50% FC, and C‐Surface at 90% FC.ConclusionPHM exhibits potential for successful UAV seeding in low‐moisture agricultural conditions and is promising for fast‐germinating plants or other riverbank species with high water content requirements. Without extending degradation time PHM is not suitable for slow‐growing species.

차전자피 분말(Psyllium husk Powder)의 영양성분 및 차전자피 분말을 첨가한 머핀의 이화학적 특성

차전자피 분말(Psyllium husk Powder)의 영양성분 및 차전자피 분말을 첨가한 머핀의 이화학적 특성

Biodegradable composite hydromulches for sustainable organic horticulture

Surface-applied mulches help retain soil moisture and optimize soil temperature while preventing weed growth and benefiting many horticultural crops. The most common mulch material is low-density polyethylene (LDPE), is typically landfilled, buried, or burned at the end of growing season causing negative environmental impacts. The goal of this research was to develop soil-biodegradable, liquid-applied (i.e., hydromulch) alternatives to LDPE mulch and optimize formulations that are acceptable for organic horticulture. Hydromulch (HM) treatments contained mixtures of paper pulp, wood fiber, or hemp hurds (Cannabis sativa L.) combined with various tackifiers and water. The tackifiers were guar gum (Cyamopsis tetragonoloba (L.) Taub.), psyllium husk (Plantago ovata L.), and camelina meal (Camelina sativa (L.) Crantz), included at various proportions. Hydromulch samples were tested for physical properties (density, water holding capacity, C:N ratio, soil adhesion) and mechanical properties (tensile strength, puncture resistance). Hydromulches containing no tackifiers were included as controls to determine if the addition of tackifiers resulted in enhanced mechanical properties. The results showed addition of 6 % guar gum tackifier improved the tensile strength and puncture resistance by 182 % and 91 % respectively compared to control sample, and HM formulations containing paper were 200 % or more stronger than those containing wood or hemp hurds. Increased tackifier proportion was found to improve most mechanical properties, with guar gum performing best. Blending of tackifiers resulted in an interaction that decreased strength. Hydromulches containing wood fiber and hemp hurds did not show promising results. Paper in HM formulations helped to reduce mulch porosity and improved adhesion to soil. Results from the study provide a foundation on optimal formulations for expanded trials at field-scale.

Comparative analysis of the nutritional composition, phytochemicals, and antioxidant activity of chia seeds, flax seeds, and psyllium husk

Currently, the cultivation of chia has expanded globally owing to its abundance of nutrients and bioactive compounds. This study aimed to explore the nutritional profile, fatty Acid composition, flavonoids (TFC), and antioxidant activity (AA) of chia seed (Salvia hispanica) cultivated under the climatic conditions of the Siberian region compared with flax seed (Linum usitatissimum) and psyllium husk (Plantago ovata). Additionally, the influence of different green solvent (water:ethanol) ratios on the TPC, TFC, and AA was examined. Results demonstrated that chia seeds have considerably greater dietary fiber (27.50 ± 0.021%) and protein contents (23.50 ± 0.015%) compared to flax seed and psyllium husk (P < 0.05). The major fatty acid were found to be α-Linolenic acid in chia seed, flax seed and psyllium husk extract were found to be with relative percentages of 62.65%, 52.40%, and 59.66%, respectively. Chia seed also demonstrated considerably greater TPC (2.17 ± 0.08 mg GAE/g), TFC (1.08 ± 0.20 mg QE/g), and AA (88.13 ± 0.11) than flax seed and psyllium husk (P < 0.001). Pearson's correlation (R2 = 0.987) demonstrated a substantial link between TFC and their respective AA. This study revealed that chia seed extracts accumulate a tremendous number of nutritional profile and phytochemicals, as well as demonstrate excellent antioxidant activity. Therefore, it is important to consider the possibility of cultivating chia seeds in the Siberian area since the climatic conditions do not have an effect on the nutritional and phytochemical components of the seeds.

Naturopathic Approaches to Relieving Constipation: Effective Natural Treatments and Therapies

This abstract explores naturopathic approaches to relieving constipation, emphasizing effective natural treatments and therapies. Constipation, a common gastrointestinal issue, often results from dietary habits, lifestyle choices, and stress. Naturopathic medicine offers holistic solutions, including dietary modifications, herbal remedies, hydrotherapy, and lifestyle adjustments. Key treatments such as increased fiber intake, hydration, regular exercise, and the use of specific herbs like psyllium husk, senna, and flaxseed are highlighted. The efficacy of probiotics, acupuncture, and abdominal massage are also examined. This review underscores the importance of individualized treatment plans, focusing on restoring balance and promoting overall digestive health.

In vitro comparison of the ability of psyllium husks and psyllium seeds to bind sand

In vitro comparison of the ability of psyllium husks and psyllium seeds to bind sand

Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus

The interaction between proteins and soluble dietary fibers plays a vital role in the development of animal-derived foods. Herein, the effects of different contents (0–3.0%) of round-bracted psyllium husk powder (PHP) on the gelation behavior, microstructure, and intermolecular interactions of Andrias davidianus myofibrillar protein (MP) were investigated. Rheological and chemical forces suggested that PHP (1.5%–2.0%) enhanced the functional properties of MP at low ionic strength, thereby increasing the viscoelasticity of mixed gels. SDS-PAGE revealed that PHP reinforced the cross-linking and aggregation of protein molecules. Circular dichroism spectroscopy, low-field nuclear magnetic resonance, and scanning electron microscopy demonstrated that PHP induced the transformation of α-helix (decreased by 14.85%) to an ordered β-sheet structure (increased by 81.58%), which was more favorable for the formation of dense network structure and improved (10.53%) the water retention of MP gels. This study provided new insights for PHP to effectively meliorate the heat-induced gelling properties of MP.

Quantitative management of human faecal bulking response to combinations of functionally distinct dietary fibers, using functional equivalents and a validated rat model

Functionally distinct dietary fibre sources may be combined in reformulated foods to restore a natural spectrum of health attributes. Effects of wheat bran (WB), psyllium husk, guar gum and Raftilose™ combinations on hydrated faecal mass (HFM), were determined. A valid rat model was fed diets supplemented with 10% WB, 10% WB with 1–6% psyllium in 1% steps, and 10% WB/5% psyllium with 1–7% guar gum or 1–6% Raftilose in 1% steps. Fully hydrated faecal pellets gave HFM values in the human range, increasing by 2.4 ± 0.29 g per gram of WB ingested, and by 15.6 ± 1.52 g per g of psyllium. Equations for incremental changes in HFM predicted intakes of fibre combinations required for adequate daily HFM, and it is shown how expressing relative effects of foods on HFM as functional equivalents would allow quantitative personalised management of HFM for reduced constipation and colorectal cancer in humans.

Gut Microbiota Fermentation of Digested Almond-Psyllium-Flax Seed-Based Artisan Bread Promotes Mediterranean Diet-Resembling Microbial Community.

Different modifications of the standard bread recipe have been proposed to improve its nutritional and health benefits. Here, we utilized the in vitro Human Gut Simulator (HGS) to assess the fermentation of one such artisan bread by human gut microbiota. Dried and milled bread, composed of almond flour, psyllium husks, and flax seeds as its three main ingredients, was first subjected to an in vitro protocol designed to mimic human oro-gastro-intestinal digestion. The bread digest was then supplied to complex human gut microbial communities, replacing the typical Western diet-based medium (WM) of the GHS system. Switching the medium from WM to bread digest resulted in statistically significant alterations in the community structure, encoded functions, produced short-chain fatty acids, and available antioxidants. The abundances of dietary fiber degraders Enterocloster, Mitsuokella, and Prevotella increased; levels of Gemmiger, Faecalibacterium, and Blautia decreased. These community alterations resembled the previously revealed differences in the distal gut microbiota of healthy human subjects consuming typical Mediterranean vs. Western-pattern diets. Therefore, the consumption of bread high in dietary fiber and unsaturated fatty acids might recapitulate the beneficial effects of the Mediterranean diet on the gut microbiota.

An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour

In this study, the sensory properties of sourdough bread made from Karakılçık wheat flour (K), Karakılçık wheat flour with added psyllium husk powder (P), and whole wheat flour (C) were investigated. The C samples served as control samples. Sensory evaluations of the bread samples were conducted with the participation of ten gastronomy expert panelists. According to the findings, although 80% of the panelists moderately liked K bread in terms of overall acceptability, they rated P bread as either good (50%) or very good (50%). Significant differences (p < 0.05) were observed between the bread samples regarding the overall rating. The results indicated a significant improvement in the sensory quality of the P samples. This research will help chefs incorporate bread made with Karakılçık wheat flour, the ancestral seed of Anatolia, into their new menus.

Ultrasound-assisted food-grade double emulsion system for vitamin E and omega-3 encapsulation

Double emulsions are widely employed to encapsulate oxygen sensitive compounds. Low-frequency ultrasound (20 kHz) was used to design a novel food-grade O/W/O double emulsion delivery system with TFE (tannins-free extracts) and 1% psyllium husk. Three and nine distinct formulations were created to form single and double emulsions, respectively. The optimal formulation was 81% sunflower oil and 19% psyllium husk (1% concentration) for double emulsion. The additional TFE delayed lipid oxidation in the emulsion, as indicated by the oxygen radical absorbance capacity (ORAC) values. Microstructural evaluation of the TEF double emulsion used optical microscopy and scanning electron microscopy (SEM). The TEF double emulsion showed a zeta-potential of 23.25(mV) ±3.465. The feasibility of TFE double emulsion delivery system was investigated by encapsulating vitamin E (α-tocopherol) and omega-3 fatty acids. The ORAC values of the TFE double emulsions containing omega-3 or vitamin E were 371.06±15.31 and 378.32±11.23 μM Trolox/g, respectively, and remained stable after 30 days of storage.

The impact of different hydrocolloids on gluten-free bazlama bread quality

The growing global interest in healthy and clean ingredients has prompted a shift in the composition of gluten-free products. This study specifically directed its focus towards Bazlama bread due to its simple ingredient list. The aim of this study was to investigate if clean label hydrocolloids can replace xanthan gum to produce high-quality gluten-free bread. The functional ingredients evaluated were psyllium husk gum (P5), xanthan gum (X5), and fenugreek gum (F5), each at 5.0 g addition level (on 100 g rice/chickpea flour base), as well as a mixture of xanthan and fenugreek gums in a 50:50 wt ratio, used at 3.0 (XF3), 5.0 (XF5), and 6.0 (XF6) g addition levels. The pasting properties of hydrocolloid-flour slurries, the rheological behavior of the gluten-free batters, and the overall quality of the gluten-free bazlama bread (GFBB) were investigated. Results showed that adding P5 increased RVA slurry viscosities and bread thickness comparable to the X5 recipe. However, no significant synergistic effect was observed when combining xanthan and fenugreek gum in any of the tests. GFBB with P5 and X5 stood out for their desirable characteristics such as high thickness and springiness values, while GFBB with F5 and XF3 distinguished themselves from other GFBBs in terms of their higher spread ratio, hardness, diameter, and chewiness. Principle Component Analysis revealed negative correlations between bread thickness and pasting temperature, while the viscoelastic modulus of the batter samples correlated positively with bread thickness. The inclusion of hydrocolloids did not significantly alter the starch digestibility of the GFBB.