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Background Medicinal plants occupy an important place in the lives of people around the world. This study covers an area where medicinal plants are widely used for various health-related problems due to easily available sources. Objective: The current study aimed to document the quantities of data about the most commonly used medicinal plants in the district Bannu and two common species' biological activities. Methods Ethno-pharmacological data were collected from different locations of district Bannu in the period from 2018 to 2019.The information about biological activities was concentrated on two species: Withania coagulans (Stocks) Dunal and Mentha viridis L. The data was compiled randomly by semi-structured interviews from having different groups, ages consist of both genders, male and female. Results The ethno-pharmacological data were collected from 115 native people, including 14 traditional healers. The most frequently cited families were: Solanaceae and Moraceae with 5 species (5.88%) followed by Apiaceae, Cucurbitaceae, Euphorbiaceae, Fabaceae with 4 species each (4.7%). The highest use-value was reported for Withania coagulans (0.47), followed by M. viridis (0.44), Tamarix aphylla (0.43), Curcuma longa (0.42), Plantago ovata (0.41), Linum usitatissimum (0.40). Least use value was reported for Ziziphus nummularia (0.04).The highest RFC value was reported for W. coagulans (47.82), followed by M. viridis (44.34), and T. aphylla (43.47). Conclusion The study will result in further pharmacological and clinical research to discover new medicines to improve the health system. It is the first step in unraveling natural products' potential and requires careful study and investigation to enrich the system worldwide. The study will also contribute to the conservation of medicinal plants in the area of Bannu.

Salinity is one of the major abiotic factors that limit the growth and productivity of plants. Foliar application of plant growth regulators (PGRs) may help plants ameliorate the negative impacts of salinity. Thus, a field experiment was conducted at the Botanical Garden University of Balochistan, Quetta, to explore the potential role of PGRs, i.e., moringa leaf extract (MLE; 10%), proline (PRO; 1 µM), salicylic acid (SA; 250 µM), and thiourea (TU; 10 mM) in ameliorating the impacts of salinity (120 mM) on Plantago ovata, an important medicinal plant. Salinity hampered plant photosynthetic pigments and metabolites but elevated oxidative parameters. However, foliar application of PGRs enhanced photosynthetic pigments, including Chl b (21.11%), carotenoids (57.87%) except Chl a, activated the defense mechanisms by restoring and enhancing the metabolites, i.e., soluble sugars (49.68%), soluble phenolics (33.34%), and proline (31.47%), significantly under salinity stress. Furthermore, foliar supplementation of PGRs under salt stress led to a decrease of about 43.02% and 43.27% in hydrogen peroxide and malondialdehyde content, respectively. Thus, PGRs can be recommended for improved photosynthetic efficiency and metabolite content that can help to get better yield under salt stress, with the best and most effective treatments being those of PRO and MLE to predominately ameliorate the harsh impacts of salinity.

Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain wheat flour (WGF), white wheat flour (WWF) and psyllium husk (PS) were found to be 2.9, 2.3 and 59.2 g water/g dry matter, respectively. The total dietary fiber (TDF) for WWF control bread (3.20 ± 0.23%) increased significantly to 5.62 ± 0.16 and 7.56 ± 0.18% with the addition of 3% and 5% psyllium, respectively. The corresponding soluble dietary fiber (SDF) values for these samples were 1.31 ± 0.13, 3.02 ± 0.16 and 4.15 ± 0.14%, respectively. The WWF Arabic flatbread samples also followed a similar trend for TDF and SDF contents with the addition of psyllium husk. At a level of 5% psyllium, the WWF test bread had a puncture force of 2.97 ± 0.16 N (much softer) compared with 3.40 ± 0.35 N for the WWF control bread (0% psyllium), whereas the WGF with 5% psyllium addition had a puncture force of 3.05 ± 0.19 N at the zero day of storage compared to that of 3.94 ± 0.19 N for WGF bread with no psyllium added. The major objective of this study was not only to enhance the soluble dietary fiber content in Arabic flatbread, but also to improve the consumer acceptability of this staple food of this region. Incorporation of psyllium husk did not adversely affect the objective color of crumb or overall consumer acceptability, and produced Arabic flatbread with softer texture, better flexibility (folding) and superior eating quality.

A frozen banana pulp with functional properties was developed and characterized in this work. For this, 0 g, 3 g, 5 g and 7 g of psyllium in 100 g of banana pulp were added. The use of this fiber in industrialized products can contribute to the nutritional enrichment of the products and provide functional benefits already acknowledged, such as lowering LDL cholesterol, lowering blood glucose, increasing satiety and relieving constipation. According to the World Health Organization, vegetable consumption should be increased, as it reduces the risk of chronic diseases. The main purpose of this work was to incorporate psyllium in frozen banana pulp to develop a healthy product. The samples were evaluated through chemical analyses, rheological properties and sensory testing with Check-All-That-Apply questions (CATA). The addition of psyllium had a significant effect not only on the viscosity but also on the sensory and nutritional properties of the frozen banana pulp. This study indicated that the production of frozen banana pulp with psyllium is viable, as it has desirable nutritional and sensory characteristics which can contribute to the maintenance of health.

BACKGROUND: Induction of cholestasis is one of the methods of liver fibrosis which causes the development of oxidative stress, increased expression of fibrogenic markers, excessive deposition of extracellular matrix, and finally the incidence of fibrosis. Plantago ovata is known as a rich source of various secondary metabolites such as phenolic compounds, flavonoids, alkaloids, trypanoids, and ascorbic acid. OBJECTIVES: the present study, the expression of TGF- β as a fibrotic marker and serum alkaline phosphatase (ALP) changes in cholestatic rats treated with P. ovata extract were evaluated. METHODS: In this study, 48 adult Wistar rats were used. The rats were randomly divided into eight groups of six animals each as follows: (1) healthy control group without bile duct ligation (BDL) surgery and treatment; (2–4) three healthy experimental plus P. ovata groups: rats without BDL, treated with P. ovata at dose levels of 100, 200, and 400 mg/kg body weight, respectively; (5) the BDL group: rats with BDL and treated with distilled water; and (6–8) the BDL plus P. ovata groups: rats with BDL and treated with P. ovata at dose levels of 100, 200, and 400 mg/kg body weight, respectively. The rats were treated with P. ovata extract for 45 consecutive days (once per day). After euthanasia and serum isolation, ALP enzyme level was measured. Moreover, the rat liver was fixed in 10% formalin buffer solution. The immunohistochemical study was performed by TGF-β antibody. Data analysis was performed using the One-way ANOVA and Kruskal-Wallis test and the Prism statistical program (p

Plantagos are important economical and medicinal plants that possess several bioactive secondary metabolites, such as phenolics, iridoids, triterpenes, and alkaloids. Triterpenoids are the ubiquitous and dynamic secondary metabolites that are deployed by plants for chemical interactions and protection under biotic/abiotic stress. Plantago ovata, a cultivated species, is the source of psyllium, while Plantago major, a wild species, has significant therapeutic potential. Wild species are considered more tolerant to stressful conditions in comparison to their cultivated allies. In view of this, the present study aimed to decipher the terpenoid biosynthetic pathway operative in P. ovata and P. major using a comparative transcriptomics approach. Majority of terpenoid biosynthetic genes were observed as upregulated in P. major including rate limiting genes of MVA (HMGR) and MEP (DXR) pathways and genes (α-AS, BAS, SM, and CYP716) involved in ursolic acid biosynthesis, an important triterpenoid prevalent in Plantago species. The HPLC output further confirmed the higher concentration of ursolic acid in P. major as compared to P. ovata leaf samples, respectively. In addition to terpenoid biosynthesis, KEGG annotation revealed the involvement of differentially expressed unigenes in several metabolic pathways, aminoacyl-tRNA biosynthesis, biosynthesis of antibiotics, and biosynthesis of secondary metabolites. MYB was found as the most abundant transcription factor family in Plantago transcriptome. We have been able to generate valuable information which can help in improving terpenoid production in Plantago. Additionally, the present study has laid a strong foundation for deciphering other important metabolic pathways in Plantago.

The experiment was laid out in a Factorial Randomized Block Design with sixteen treatments and replicated three times. There was no significant difference among the treatments with respect to nitrogen, phosphorus and potassium content of leaves under different levels of planting geometry and interaction effect. But different nutrient levels had significant influence in the N, P and K content in isabgol plant. Higher N (3.76%), P (0.7%) and K (3.59 %) content in the leaves was observed when plants supplied with 75 % RDF (37.5:18.75:22.50 + 7.5 t FYM). The maximum uptake of N (229.11 kg /ha), P (43.98 kg /ha) and K (218.46 kg /ha) was found at row spacing of 22.5 cm, which was significantly superior to other spacing levels.Nutrients had significantly influenced the N, P and K uptake. The 75 % RDF (37.5:18.75:22.50 + 7.5 t FYM) level recorded maximum uptake of N (166.36 kg /ha), P (32.13 kg /ha) and K (158.39 kg /ha), which was significantly superior to all other nutrient levels.Among the interactions, 22.5 cm row spacing + 75 % RDF (37.5:18.75:22.50 + 7.5 t FYM) recorded significantly maximum N, P and K uptake (252.05, 49.31 and 238.85 kg/ha respectively). Where, RDF= recommended dose of fertlizer, FYM = Farm yard manure

The experiment was laid out in a Factorial Randomized Block Design with sixteen treatments and replicated three times. The result indicated that the spacing of 22.5cm recorded significantly maximum number of spikes (36.50), seed yield (1221 kg /ha), husk yield (305 kg/ha), swelling factor (13.70 cc /g) and protein content (11.91%) in the seeds. Among the different nutrient levels, maximum number of spikes (35.79), seed yield (904 kg /ha), husk yield (225 kg/ha), swelling factor (13.93 cc /g) and protein content (12.24 %) of seeds were obtained with the application of 75 % RDF (37.5:18.75:22.50 + 7.5 t FYM.) and the interaction of row spacing of 22.5 cm and 75% RDF recorded maximum yiled and quality parameters found non significant.

The microwave-assisted extractions (MAE) of Ocimum basilicum L. (basil) seed, Trigonella foenum-graecum (fenugreek) seed, and Plantago ovata Forsk (psyllium) seed husk hydrocolloids (BSH, FSH, and PSH, respectively) were performed at their maximum desirability function (for BSH) or optimum (for FSH and PSH) conditions and compared with conventional heating extraction (CHE). The extraction conditions had been defined based on two responses (Yield % and viscosity, mPa s) after relevant post-screening or optimization experiments based on previous experiments. Higher (17.89, 12.33, 32.60, 30.19, 71.73%) average extraction yields were obtained for BSH extracted by MAE (MAE-BSH), BSH extracted by CHE (CHE-BSH), FSH extracted by MAE (MAE-FSH), FSH extracted by CHE (CHE-FSH), and PSH extracted by MAE (MAE-PSH) in respective order compared with the estimated values (15.03, 9.96, 32, 22, and 65.4). Molecular weight (Mw) measurements were executed and the average Mw was determined to be 3.93 × 106, 2.89 × 106, 6.81 × 106 Da in the heavier fractions of BSH, FSH, and PSH. The FT-IR spectroscopy was performed and the predominant absorbance bands were defined. Dielectric properties of the 2% BSH, FSH, and PSH solutions were found to be comparable with distilled water. The steady flow analysis showed shear-thinning behavior for BSH, FSH, and PSH. The apparent viscosity (η, mPa s) of PSH was the highest followed by BSH and FSH. Dynamic flow measurements showed characteristics of a weak gel for BSH and PSH. Scanning electron microscopy showed morphological variations between the studied hydrocolloids. In addition, the study also indicated that microwave heating has lower destructive effects on the functional properties of the extract as compared to conventional thermal processing and could pave the way for future research. To conclude, MAE was found to be the efficient method for extraction of hydrocolloids with higher yield at a shorter extraction time.

When wetted, Plantago seeds become covered with a polysaccharide-rich gel called mucilage that has value as a food additive and bulking dietary fibre. Industrially, the dry husk layer that becomes mucilage, called psyllium, is milled off Plantago ovata seeds, the only commercial-relevant Plantago species, while the residual inner seed tissues are either used for low value animal feed or discarded. We suggest that this practice is potentially wasting a highly nutritious resource and here describe the use of histological, physicochemical, and chromatographic analyses to compare whole seed composition/characteristics of P. ovata with 11 relatives already adapted to harsh Australian conditions that may represent novel commercial crop options. We show that substantial interspecific differences in mucilage yield and macromolecular properties are mainly a consequence of differences in heteroxylan and pectin composition and probably represent wide differences in hydrocolloid functionality that can be exploited in industry. We also show that non-mucilage producing inner seed tissues contain a substantial mannan-rich endosperm, high in fermentable sugars, protein, and fats. Whole seed Plantago flour, particularly from some species obtained from harsh Australian environments, may provide improved economic and health benefits compared to purified P. ovata psyllium husk, by retaining the functionality of the seed mucilage and providing additional essential nutrients.

Intercropping medicinal plants with grain legumes provides an excellent opportunity for small-scale farmers to generate more income and move towards sustainable cropping systems. The effect of arbu...

Psyllium (from Plantago ovata; ispaghula) is used as a dietary supplement and is supplied in the form of husk, granules, capsules, or powder. Consumers using psyllium-containing laxatives, healthcare workers handling these, and pharmaceutical workers in laxative-manufacturing plants are known to be at risk of sensitization and subsequent rhinitis, asthma, contact urticaria, and even anaphylaxis. To our knowledge, the case we present here is the first of baker's immunoglobulin E (IgE)-mediated occupational allergy due to psyllium exposure. Our patient, a 24-year-old female baker with no previous allergies, was referred to our clinic with suspected occupational rhinitis. After 1 year of baking with cereal flour or gluten-free flour-mix, she began to suffer from rhino-conjunctival symptoms during workdays. Skin prick tests with agents from the patient's workplace revealed allergies not only to wheat and rye flours but also to psyllium, with a remarkable 10 mm wheal. Subsequently, nasal provocation tests confirmed occupational allergic rhinitis to psyllium. We also found work-related sensitization to buckwheat, which she used in gluten-free baking. Due to the increased prevalence of celiac disease and the popularity of gluten-free and vegan food, psyllium has recently become a common ingredient in baking, used as a substitute for gluten or eggs. Bakers handle allergens such as these in high concentrations and this may lie behind the emergence of respiratory and dermal symptoms. It is essential to consider new or recenlty introduced materials as possible allergens if it is suspected that a baker has work-related respiratory or allergic symptoms.

Summary The aim of the article was to obtain maximum information about plant mucilage, its sources and applications in the pharmaceutical industry. This study focuses on the scientific articles and books available in Internet resources and college library that deal with the sources, applications, extraction and isolation of plant mucilage. Mucilage is obtained mainly from plant sources and can be isolated easily. Due to the low cost, easy availability, non-toxicity, non-irritancy, and biocompatibility, mucilage is of great demand in the field of pharmaceuticals. Hibiscus rosa-sinensis L., Trigonella foenum-graecum L., Abelmoschus esculentus L, Plantago ovata Forssk. and Aloe barbadensis L. are some common sources of mucilage. The isolation methods vary depending on the part of the plant where mucilage is present. It is commonly used as gelling agent, suspending agent, binder, and disintegrant. Since it is hydrophilic in nature, chances of deterioration are higher. In this review, different mucilage sources and their isolation methods are discussed in detail. Mucilage is used as excipient in many formulations of tablets, suspensions, gels, etc. The study explores the potential of plant mucilage as an excipient in pharmaceutical formulations. The biodegradable and biocompatible properties of this inexpensive excipient make it more favourable for the newer formulation development.

Introduction. At present, global prevalence of celiac disease attracts increasingly greater attention of researchers. The study of its extraintestinal manifestations is a crucial task for early and timely diagnosis of the disease, as well as the identification of new risk groups. To date, there are only isolated publications concerning the study of celiac disease incidence in patients with acne. This topic is of particular interest since systemic retinoids with a hepatotoxic effect and antibiotics significantly affecting the intestinal microflora are the first-line drugs in the treatment of moderate and severe acne. Undoubtedly, these side effects influence on the course of acne in celiac patients. So, to prevent the complications of the treatment, it is necessary to search, develop and introduce into practice safe combinations, including drugs having a protective effect both for the intestinal microflora and for the liver. It is known that psyllium (Plantago ovata seed shells/Ispaghula husks) have similar effects.Objective. To study the effect of psyllium on the tolerability and effectiveness of systemic therapy with isotretinoin and doxycycline in patients with moderate acne with celiac disease. Material and methods. We examined 65 patients with celiac disease suffering from moderate acne, who were randomized into two groups – group 1 (taking an antibiotic – doxycycline) and group 2 (taking a systemic retinoid – isotretinoin), then each group was divided into two subgroups A and B, depending on the prebiotic intake (powder of oval plantain seeds shells Plantago ovata Forssk (psyllium). The patients were followed up for 8 and 24 weeks, respectively. All patients received adjuvant topical therapy. In each group, a medical check-up was done before treatment, 2 months after the onset and then after the treatment completion.Conclusion. Patients in both subgroups who received psyllium in addition to antibiotics and systemic retinoids treatment showed better results after treatment in terms of skin condition, overall health and quality of life.

BACKGROUND Burn wounds are a worldwide health problem, leading to physical and psychological disabilities in all age’s groups. With regard to absorbent properties of Plantago ovata mucilage which can decrease wound moisture, we aimed to compare the effect of silver sulfadiazine (SSD) 1% and powdered P. ovata on second-degree burn wound healing in rats. METHODS This experimental study was conducted on 30 male Wistar rats with second-degree burn in three groups. Group 1 (control) did not receive any treatment; group 2 and group 3 (treated groups) were dressed daily using SSD cream and P. ovata powder, respectively. The weight of rats, wound size (by applying ImageJ software) and percentage of wound healing on the 5th, 7th, 10th, 13th, 16th, 19th, and 22nd days (by diagnosing a plastic surgeon) and histological cutaneous changes at day 22 were evaluated. The Prism software was applied for data analysis. The Haematoxylin & Eosin as well as Masson's trichrome staining were performed on wound skin biopsies. RESULTS On day 22nd, 20%, 50% and 60% of the rats had complete wound healing in the control, SSD and P. ovata groups, respectively. A significant decrease in wound size was shown in the treated groups compared to the control group (P0.05). CONCLUSION However, the wound healing in P. ovata group or SSD was better than the control group, and the significant difference was not found with the treated group.

Herein, we report a polysaccharide-based hydrogel isolated from psyllium husk (a well-known dietary fiber) and evaluated for its swelling properties in deionized water (DW) at different physiological pH values, i.e., 1.2, 6.8 and 7.4. Swelling of psyllium hydrogel (PSH) in DW under the influence of temperature and at different concentrations of NaCl and KCl solutions was also examined. A pH-dependent swelling pattern of PSH was observed following the order DW > pH 7.4 > pH 6.8 > pH 1.2. Stimuli-responsive swelling and deswelling (on–off switching) behavior of PSH was observed in DW and ethanol, DW and normal saline, at pH 7.4 and pH 1.2 environments, respectively. Similar swelling behavior and on–off switching attribute of PSH-containing tablets indicated the unaltered nature of PSH even after compression. Scanning electron micrographs of swollen and then freeze-dried PSH via transverse and longitudinal cross-sections revealed hollow channels with an average pore size of 6 ± 2 μm. Furthermore, PSH concentration-dependent sustained release of theophylline from tablet formulation was witnessed for >15 h following the non-Fickian diffusion mechanism. Subacute toxicity studies revealed the non-toxic nature of PSH. Therefore, dietary fiber-based material, i.e., PSH could be a valuable pharmaceutical excipient for intelligent and targeted drug delivery.

BACKGROUND Plantago ovata is a medicinal plant, rich in fibre. Its seed-husk (psyllium) is used to control constipation, obesity, diabetes and cholesterol levels etc. In the presented study, it was incorporated into poultry meat formulations and the quality parameters of the cooked samples were tested. METHODS Ground thigh meat from chicken was mixed with water and powdered Plantago ovata husk. The amount of water and husk ranged between 0-40% and 0-3%, respectively. The proximate composition of raw batters and cooked samples was tested. Production yields were calculated after cooking the samples in a water bath. Water activity, texture and colour parameters were analysed in the cooked samples. RESULTS Fat content was lower in the samples with higher water addition. Water activity was lower in the samples with psyllium, but increased in the case of the highest water addition. Production yields were the highest while hardness was the lowest in the sample with both 3% of Plantago ovata husk and 40% of water. Lightness decreased when psyllium was added while redness decreased with both psyllium and water addition. CONCLUSIONS The formulation with 40% of water and 3% of psyllium was chosen as the best, due to high production yields. Further tests should be conducted to test microbiological stability, shelf-life and consumer acceptance of products manufactured according to the abovementioned parameters.

The present investigation was carried out to characterize four different types of psyllium seeds including one landrace for their nutritional, structural, antioxidant profile and biological active compounds. DSC analysis showed the highest peak temperature (TP) of 107.57 ºC in RI-89 and end set temperature (TE) of 130.2 ºC for HI-5 cultivar. FT-IR analysis displayed strong absorption bands at frequencies 960, 1380, 1740, 2280 and 3280cm-1. SEM micrographs of each cultivar showed compact and irregular mass of fiber at various magnifications. Protein, fat, ash and total carbohydrate content of psyllium seed flour were recorded up to 13.33, 0.38, 5.0 and 77.88 %, respectively. Ethanol was found to be a suitable solvent than methanol to extract the phytonutrients from psyllium seed flour. DPPH free radical scavenging activity (FRSA) of methanolic and ethanolic extract varied between 31 to 39 % and 38.9 to 43 %, respectively. However, ABTS-FRSA varied between 31.7 to 32.9 % and 33.2 to 34.3 %, for methanolic and ethanolic extract, respectively. Total flavonoids and total phenolic content was recorded up to 2.92 mg RE/g and 4.37 mg GAE/g, in ethanolic extract. The reducing power (RP) and Metal chelating activity (MCA) also varied significantly (p≤0.05) among the cultivars. The MCA ranged from 33.20 to 34.81 % in methanolic extracts and 34.62 to 36.07 % in ethanolic extracts. The lowest absorbance for reducing power was found in methanolic extract of landrace (0.16), whereas, the highest was found in ethanolic extract of RI-89 (0.37). Physico-chemical properties including oil and water absorption capacity of both seed and flour did not vary significantly among the cultivars, whereas significant difference was observed in seed hydration capacity among cultivars evaluated. Among the physical properties, L/W ratio ranged from 1.80 to 199, whereas porosity and angle of repose were of 59.2 to 67.7 % and 23.20 to 27.02º, respectively. Static coefficient of friction was found less using steel (0.484 to 0.667) as a test surface compared to wood (0.679 to 0.744) and plastic (0.536 to 0.560). Bulk density, true density and porosity of various psyllium seed cultivars varied between 0.57 to 0.63 g/cm3 and 1.50 to 1.77 g/cm3 and 58.2 to 67.7%, respectively. Geometric mean diameter (Dg), Arithmetic mean diameter (Da) and surface area of seeds (A) varied from 1.49 to 1.60 mm and 1.68 to 1.79 mm and 5.91 to 6.78 mm2, respectively.

The extent of genetic diversity in the crop plants is of prime concern to plant breeders and germplasm curators. Therefore, a study was employed to determine the genetic diversity and to evaluate the performance of eight genotypes of isabgol (Plantago ovata Forsk.) through analysis of morpho-physiological and yield attributing characteristics. All the germplasm was collected from different areas of Bangladesh. The experiments were conducted at the research field of Regional Spices Research Centre, Magura during the rabi season, 2019-20 to characterize phenotypically and to evaluate the performance of different isabgol germplasm. The experiments were laid out in randomized complete block design with three replications. The highest plant height (42.33 cm), number of tillers per plant (7.33), number of leaves per plant (74), length of leaf (30.00 cm), number of spikes per plant (29.0), length of spike (4.03 cm), 1000 seeds weight (2.0 g) and seed yield (823 kg ha-1) of isabgol was found from the germplasm PO-001 and the lowest plant height (39.67 cm), number of tillers per plant (6.33), number of leaves per plant (69.33), length of leaf (26.33 cm), number of spikes per plant (23.0), length of spike (3.67 cm), 1000 seeds weight (1.87 g) and seed yield (705 kg ha-1) of isabgol was found from the germplasm PO-007. On the basis of this field trail in terms of seed yield and other important agronomic characteristics the genotypes PO-001 can be chosen for future breeding material to release a commercial variety in Bangladesh climatic conditions.

Nowadays, consumers’ attention to the functional foods has increased significantly. In this study, the effect of different concentration (0.5, 1, and 2%) of P.ovata Forsk seed mucilage (PFM) on survivability of L.acidophilus, physicochemical, and sensory attributes of produced low‐fat yoghurt were investigated in 0, 7, 14, and 21 days of storage period. Results showed that at the beginning of the storage period, the number of L.acidophilus in yoghurt samples containing PFM was significantly higher than control sample. The highest number of L.Acidophilus was observed in yoghurt sample contain 2% PFM (6.68 log CFU/g) on the first day of storage period. The lowest decrease of L.Acidophilus (0.2 log CFU/g) was observed in the sample contain 2% PFM. Treatments containing PFM had lower pH and higher acidity than the control sample. Addition of PFM to the yoghurt samples increased water holding capacity (WHC) during storage period significantly while syneresis decreased. The highest WHC (89%) and the lowest syneresis (6%) were observed in yoghurt sample containing 2% PFM. Sensory evaluation results showed that the treatments containing PFM were not significantly different in taste, but the probiotic yogurt containing 1% PFM had the highest acceptability in terms of total appearance and texture. Evaluation of L, a, and b values indicated that yoghurt sample containing 2% PFM was significantly lower in L and b values and higher in a value than the control sample. Therefore, using P.ovata Forsk seed mucilage in yoghurt sample formulation improved the physicochemical attributes and probiotic survivability of produced yoghurt sample.

Psyllium gum is a hydrocolloid found in the husk of seeds from Plantago ovata. Psyllium husk has been used in traditional medicine in areas of India and China. Its consumption has been shown to provide nutritional benefits, such as the capacity to reduce the glycaemic index, to minimize the risk of cardiovascular diseases, to decrease cholesterol and constipation problems and others. Thus, interest in the incorporation of psyllium in food products is twofold. First, it can be a natural alternative to the use of other gums and hydrocolloids considered additives. Second, it can be used to improve the nutritional properties of products in which it is incorporated. However, for this purpose, it is necessary to add great quantities of psyllium. This review analyses the potential use of psyllium in distinct food products, considering its advantages and inconveniences as well as possible solutions for undesired effects. Among the analyzed products there are bakery products and, in particular, gluten-free breads where psyllium has been used as a gluten substitute. The incorporation of psyllium into dairy products such as yogurts and those derived from fruits, among others, is also addressed.

Flowering is one of the major developmental processes that govern the economic yield of crop plants. However, little is known about the molecular mechanisms underlying flowering in Isabgol, an important high-value medicinal crop. Here, we analyzed the leaf transcriptome of early and late flowering genotypes by high throughput next-generation sequencing to uncover the genes and pathways involved in flowering time and flower development. Illumina paired-end sequencing of Isabgol leaves at the stem elongation stage, generated 8,976,119 and 4,282,684 reads respectively in DPO-14 (early flowering) and DPO-185 (late flowering) genotypes. The sequence assembly resulted in 40,175 and 39,533 transcripts respectively in early and late genotypes. A total of 17,768 (95.50) in DPO-14 and 21,255 (94.10) in DPO-185 CDS were annotated. There were 8981CDS were differentially expressed of which 1220 (13.58%) were significantly upregulated while 1485 (16.53%) CDS were significantly downregulated in DPO-185 compared with DPO-14. In total, 229 genes were identified belongs to distinct flowering pathways in Isabgol. A putative schematic network of flowering pathway regulation in Isabgol was proposed. Significant DEGs (60 genes) related to flowering time and flower development were detected between the early and late flowering genotypes. Significant differences in fold change expression of 17 genes were observed in early and late flowering genotypes. Many differentially expressed genes (DEGs) involved in flowering time and flower development were identified. The expression data will serve as a resource for unraveling the functions of specific genes involved in flower development in Isabgol and other plants. These findings are significant for further understanding of the molecular basis for flowering time regulation, breeding, and molecular biology in Isabgol as well as other crop plants.

Made available in DSpace on 2021-06-25T11:47:12Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-09-01. Added 1 bitstream(s) on 2021-07-15T14:36:18Z : No. of bitstreams: 1 S0102-09352020000501609.pdf: 244443 bytes, checksum: 47a5e1cbcb9ab5ebb819555bdecbf883 (MD5) The aim of this study was to evaluate the effects of Psyllium (PSY) and Carboxymethylcellulose (CMC) administration on fecal elimination of sand in horses with asymptomatic sand accumulations. Eight horses were selected from sandy areas and randomly divided into 2 groups of four animals. The subjects were treated either with CMC or PSY. The presence of intestinal sand was confirmed through radiography and glove sedimentation test. The study was performed in two phases, with a 7-day interval. In phase I, all the animals received 8 liters of warm water; in phase II, the CMC group received 8 liters of water + 1g/kg of CMC, whereas the PSY group received 8 liters of water + 1g/kg of PSY. All administrations were performed through nasogastric intubation and fractionated in 2 equal volume administrations with an interval of two hours. General and specific physical examination of the digestive system were performed in conjunction with abdominal ultrasonography before the administrations and after 6, 12, 24, 36 and 48 hours, aiming to evaluate intestinal motility and presence of sand. All the feces eliminated by the animals within the 72 hours following the administrations were quantified, diluted and sedimented in order to calculate the sand output (g/kg of feces). All the animals were also subjected to radiographic examination to quantify sand accumulation prior to phase I and after 72 hours of phases I and II. No adverse effects were observed after the treatments. It was possible to notice higher sand elimination in both groups during the phase I, whereas no difference was observed in sand elimination rates between the groups in phase II. The radiographic scores presented differences between the initial timepoint and 72h in phases I and II for both groups. Based on the sand elimination rates and radiographic score, this study demonstrated that sand output was greater after administration of water alone, compared to CMC and Psyllium, leading to the inference that removal of the sandy environment and prevention of sand re-ingestion are effective measures for the elimination of sand from the colon of horses with asymptomatic sand accumulations. Univ Estadual Paulista, Fac Med Vet & Zootecnia, Botucatu, SP, Brazil Univ Estadual Paulista, Fac Med Vet & Zootecnia, Botucatu, SP, Brazil

This pot experiment was carried out to investigate the efficiency of plant rhizospheric microorganisms (PRMs) to counteract salinity stress in Plantago ovata. The treatments included soil salinity ...

Objective: Evaluation of the effect of psyllium (Plantago ovata) in pain symptoms in fibromyalgia carriers. Methods: The study included women with fibromyalgia (FM) enrolled in the waiting list of the Clinic School of Physical Therapy of Unisul. Data were collected from March to May 2017. The Visual Analog Scale (EVA) was used to assess the degree of pain, and the pain frequency was assessed through an objective question. Each patient received 300g of Psyllium to use 10g a day for thirty days. Data were expressed as mean and analyzed statically by analysis of variance (ANOVA). Results: A total of 33 FM patients were evaluated, ranging from 31 to 68 years. Before the intervention with psyllium the lowest number in the EVA was 5 (n = 1) and greater 10 (n = 3). After the use of psyllium the smallest number on the scale was 2 (n = 1) and the highest 10 (n = 2). Regarding the frequency ofpain, 75.75% (n = 25) of the patients reported having pain every day before the intervention and 51.51% (n = 17) after. The data from this study showed differences to improve the degree and frequency of pain, but were not statistically significant. Conclusion: Despite not having statistically significant values, it was possible to see improvement in the frequency and degree of pain in some patients. Objetivo: Avaliar o efeito do psyllium (Plantago ovata) nos sintomas de dor em pacientes com fibromialgia. Métodos: Participaram do estudo mulheres com fibromialgia (FM) cadastradas na lista de espera da Clínica Escola de Fisioterapia da Unisul. A coleta de dados foi feita de março a maio de 2017. Para avaliar o grau de dor foi utilizada a Escala Visual Analógica (EVA), e a frequência de dor foi avaliada através de uma pergunta objetiva. Cada paciente recebeu 300g de Psyllium para utilizar 10g ao dia durante trinta dias. Os dados foram expressos em média e analisados estaticamente pela análise de variância (ANOVA). Resultados: Foram avaliadas 33 pacientes com FM, com idade variando entre 31 a 68 anos. Antes da intervenção com o psyllium o menor número na EVA foi 5 (n=1) e maior 10 (n=3). Após o uso do psyllium o menor número na escala foi 2 (n=1) e o maior 10 (n=2). Já com relação à frequência da dor, 75,75% (n=25) das pacientes informaram ter dor todos os dias antes da intervenção e 51,51% (n=17) após. Os dados deste estudo demonstraram diferença para melhora do grau e frequência de dor, porém não foram estatisticamente significantes. Conclusão: Apesar de não se ter obtido valores estatisticamente significativos, foi possível visualizar melhora na frequência e grau de dor em algumas pacientes.

The antioxidant and hepatoprotective activities of psyllium husk mucilage (PHM) were studied in carbon tetrachloride induced hepatotoxicity rat model. Subsequently, biochemical hepatic parameters were evaluated alongside the assessment of glutathione reductase, superoxide dismutase and catalase potentials in the rats’ liver tissue. Moreover, histopathology and western blot techniques were employed for the assessment of TNF-α protein expression level in the current study. Our results demonstrated that oral administration of PHM at 100 mg/kg in rats significantly ameliorated the deleterious effects induced by CCl4 on the rats’ livers. This was manifested by the substantial results obtained from in vitro antioxidant assays, the reestablishment of the level of different liver biomarkers, the fortification of the liver architecture to close typical and reduction of the TNF-α expression level in comparison to that of CCl4- intoxicated control group. The current approach highlighted the special role of the dietary fiber of psyllium husk, as a promising natural hepatoprotective agent.

Background Oral mucositis (OM) is one of the most common complications of mucotoxic cancer therapy. Mucositis induces clinically significant pain, increases the risk of infections and affects the patients’ quality of life. Objective This study investigated the effects of an herbal preparation from Plantago ovata hydrocolloid in the prevention and treatment of OM, in breast cancer patients undergoing chemotherapy with a regimen including adriamycin. Design, setting, participants, and interventions This research was a double-blind, randomized, controlled crossover trial. The herbal compound consisted of a mixture of 500 mg of P. ovate husk in 30 mL water plus three drops of vinegar per dose, which was used as a mouthwash. Phytochemical and physicochemical tests of the compound were also performed. Twenty-eight patients who developed mucositis during the chemotherapy screening cycle were randomized to the herbal compound (n = 14) and placebo (n = 14) groups. They received herbal compound or placebo three times per day during their next chemotherapy cycle (cycle 1 of treatment). Patients were crossed over during cycle 2 of treatment and received the alternative therapy. An oral care protocol was prescribed to all patients in cycles 1 and 2 of the treatment. Main outcome measures The patients were visited at baseline, the end of the first and second weeks of the screening cycle, and the end of the first and second weeks of each of two treatment cycles. The degree of mucositis was used as the main treatment outcome. Other indexes, such as the severity of pain, xerostomia grade and the quality of life were also measured. Results Compared with the placebo, the herbal compound significantly reduced the degree of mucositis, the severity of pain and the xerostomia grade; it also improved the patients’ quality of life (P Conclusion The oral care protocol and the herbal compound based on P. ovata are effective ways for preventing and treating OM in patients undergoing mucotoxic cancer therapy. Trial registration Iranian registry of clinical trials IRCT20180923041093N1.

Background: Plantago ovata Forsk (Psyllium seed) is an annual plant of plantago genus. This plant widely grows in India and Iran. The Psyllium seed contains mucilage, protein, sugar, fat and tannins. Seed’s husk is a known source to extract hydrocolloid. Objective: The aim of this study was to optimize gum extraction from the Psyllium seed. Methods: The response surface methodology (RSM) was used to estimate the effect of independent variables on the extraction yield of Psyllium gum. The obtained experimental data were fitted to a second- order polynomial equation using multiple regression analysis and analyzed by appropriate statistical methods. A central composite design (CCD) was used for experimental design and analysis of the results to obtain the best possible combination of extraction temperature (X1= 60-80°C), extraction time (X2= 1-3 h), and the ratio of water to raw material (X3= 30-70%) for the maximum gum extraction. Results: Optimum extraction conditions were extraction temperature of 79°C, extraction time of 2.5 h, and the ratio of water to the raw material of 57%. The experimental extraction yield under optimal conditions was found to be 9 ± 0.25%, which was in agreement with the predicted value of 9.4%. Conclusion: This study showed that Psyllium gum can be used as a hydrocolloid source for pharmaceutical and food industry such as edible films for food packaging.

Background Developing fruit is considered as an excellent model to study the complex network of metabolites which are altered rapidly during development. Results Metabolomics revealed that developing psyllium fruit is a rich source of primary metabolites (ω-3 and ω-6 fatty acids and amino-acids), secondary metabolites and natural antioxidants. Eidonomy and anatomy confirmed that psyllium fruit followed five stages of development. Total lipids and fatty acids were synthesized differentially; saturated fatty acids (FAs) increased, whereas total polyunsaturated FAs decreased with increasing developmental stage. The unsaturation index and degree of unsaturation showed a catenary curve. Principal component analysis confirmed a significant shift in the FA profile from bud initiation to the maturation stage. Similarly, a similar level of total amino acids was present at different developmental stage following a temporal biosynthesis pathway. Total phenolic and flavonoid contents decreased in tandem with fruit development. Twenty-two different metabolites were identified, and metabolic changes were also observed during fruit development. Six metabolites were detected exclusively in the flowering stage, whereas two were detected in each of early and maturity stages of development. The metabolites apigenin and kaempferol were detected ubiquitously in all developmental stages. Time-dependent metabolomics revealed a shift in metabolite biosynthesis. Conclusion During fruit development, metabolites, FAs, amino acids, total phenolics, total flavonoids, antioxidants and scavenging activities changed progressively and were co-ordinately linked to each other. As a future perspective, further studies will focus on the validation of identified metabolites, which integrated with transcriptomics data and will reveal the metabolic regulatory network of development psyllium fruit.

Background Myxospermy is a process by which the external surfaces of seeds of many plant species produce mucilage—a polysaccharide-rich gel with numerous fundamental research and industrial applications. Due to its functional properties the mucilage can be difficult to remove from the seed and established methods for mucilage extraction are often incomplete, time-consuming and unnecessarily wasteful of precious seed stocks. Results Here we tested the efficacy of several established protocols for seed mucilage extraction and then downsized and adapted the most effective elements into a rapid, small-scale extraction and analysis pipeline. Within 4 h, three chemically- and functionally-distinct mucilage fractions were obtained from myxospermous seeds. These fractions were used to study natural variation and demonstrate structure–function links, to screen for known mucilage quality markers in a field trial, and to identify research and industry-relevant lines from a large mutant population. Conclusion The use of this pipeline allows rapid analysis of mucilage characteristics from diverse myxospermous germplasm which can contribute to fundamental research into mucilage production and properties, quality testing for industrial manufacturing, and progressing breeding efforts in myxospermous crops.

Background Fiber intake has been associated with a lower risk of developing various chronic diseases such as metabolic diseases (e.g. obesity, diabetes, dyslipidemia). In this line, psyllium presents a high content of soluble fiber, associated with health benefits. Scope and approach The aim of this review is to evaluate the scientific evidence of psyllium health benefits. The nutritional properties of psyllium are presented, as well as its various applications in food products. The main functional benefits of psyllium are presented in topics, as follows: the effect on cholesterol control, on type 2 diabetes, and on obesity and satiety. Key findings and conclusions Products containing psyllium can be an effective alternative to improve the functionality and produce healthy foods. The addition of psyllium to a food product (e.g. bakery goods, dairy, meat and gluten-free products). Can provide the health claim for a fiber-containing product, which is an important advantage in the market. In addition, it may allow consumers to ingest adequate amounts of fiber without increasing calorie intake, as well as contributing to other health benefits such as cholesterol control, glycemic control, satiety, among others. Psyllium can be easily added to food formulations and does not change the flavor perception of the product. Thus, the food industry may play an important role in the prevention of chronic non-communicable diseases when using psyllium in food products.

[ES] Los consumidores preocupados por la salud, sostenibilidad y bienestar animal han aumentado en los últimos años. Por ello, las nuevas tendencias clean label y plant-based están en alza. Cada vez son más las empresas que quieren lanzar al mercado productos sin aditivos y conservantes, más naturales y menos procesados. Además, el interés por los productos puramente vegetales está creciendo, debido al aumento de población que quiere eliminar por completo el consumo de carne de su dieta o reducirlo. Para la elaboración de productos alimentarios es necesario el uso de aditivos, ya que estos no solo aseguran su inocuidad y alargan su vida útil, sino que también tienen funciones de texturizantes, espesantes y gelificantes. La elaboración de análogos de productos de origen animal (derivados cárnicos y otros como el queso) requiere del uso de este tipo de ingredientes para conseguir que el producto tenga una textura similar a los productos originales. Por ello, al igual que los aditivos y conservantes, en ocasiones estos productos no están bien vistos por los consumidores, que prefieren que sean lo más naturales posible. Sin embargo, existen ingredientes procedentes de las plantas con poder texturizante, gelificante y/o espesante, que podría ser utilizados con tal finalidad. Por todo ello, el objetivo de esta tesis doctoral fue la ampliación y modificación de la gama de preparados ofertados por la empresa Productos Pilarica S.A. en base a los criterios clean label para la elaboración de productos plant-based. Inicialmente se planteo un estudio sobre la visión general de los productos plant-based con etiqueta limpia por parte de diferentes grupos de consumidores (omnívoros, veganos, vegetarianos y flexitarianos). Los resultados obtenidos indicaron que la percepción de este tipo de productos era diferente en función de la dieta de los consumidores. Los omnívoros no diferenciaron entre los productos veganos y vegetarianos clean label y con etiqueta original; sin embargo, los consumidores que reducen o eliminan el consumo de carne y derivados percibieron los productos clean label de manera diferente a los productos con etiqueta original, prefiriendo los productos "más naturales". Además, se vio que esta población parece estar más concienciada con el medio ambiente. Seguidamente, se procedió a realizar una búsqueda de ingredientes vegetales naturales con poder texturizante, siendo los ingredientes seleccionados fibras alimentarias de diferente procedencia (fibra de guisante, fibra de patata, fibra de bambú, fibra de cítricos, tres tipos de fibras de Plantago ovata, y dos mezclas de fibras, una con bambú, psyllium y cítricos, y otra con guisante, caña de azúcar y bambú). Para conocer su capacidad texturizante se procedió a estudiar sus características tecno-funcionales y, especialmente, su capacidad de gelificación. Como resultados más relevantes se observó que las fibras procedentes de P. ovata o psyllium, formaban geles estables a concentraciones más bajas que las demás fibras, con o sin tratamiento por calor. Además, el tratamiento con calor aumentaba la dureza de estos geles. También se vio que el contenido en minerales como el hierro y la capacidad antioxidante de estas fue destacable. Una vez seleccionadas las fibras de P . ovata como principales texturizantes se procedió a la evaluación de estas en diferentes matrices alimentarias (untables y salchichas tipo Frankfurt). En ambas matrices se observó que la adición de psyllium, a diferentes concentraciones, aumentaba la firmeza y la consistencia de los productos. Se debe resaltar el uso de la fibra de psyllium PW (Plantago White), ya que, además de funcionar como texturizante, fue la que minimizó las diferencias de color con respecto a las muestras control., [CA] Els consumidors que es preocupen per la salut, sostenibilitat i benestar animal han augmentat en els últims anys. Per això, les noves tendències clean label i plant-based estan a l'alça. Cada vegada són més les empreses que volen llançar al mercat productes sense additius ni conservants, més naturals i menys processats. A més, l'interés pels productes purament vegetals està creixent, a causa de l'augment de població que vol eliminar per complet el consum de carn de la seua dieta, o reduir-lo. Per a l'elaboració de productes alimentaris és necessari l'ús d'additius, ja que aquests no tan sols asseguren la seua innocuïtat i allarguen la seua vida útil, sinó que també tenen funcions texturitzants, espessidores i gelificants. L'elaboració d'anàlegs de productes d'origen animal (derivats carnis o altres com el formatge) requerix l'ús d'aquests tipus d'ingredients per aconseguir que el producte tinga una textura semblant als productes originals; per això, com ocorre amb els additius i conservants, de vegades no estan ben mirats pels consumidors, els quals volen que els productes siguen el més natural possible. No obstant això, n'hi ha ingredients procedents de les plantes amb poder texturitzant, gelificant i/o espessidor, que podrien ser utilitzats amb aquesta finalitat. Per tot això, l'objectiu d'aquesta tesi doctoral va ser l'ampliació i modificació de la gamma de preparats oferits per l'empresa col·laboradora basant-se en els criteris clean label per a l'elaboració de productes plant- based. Inicialment es va plantejar un estudi sobre la visió general dels productes plant-based amb etiqueta neta per part de diferents grups de consumidors (omnívors, vegans, vegetarians i flexitarians). Els resultats obtinguts van indicar que la percepció d'aquest tipus de productes era diferent en funció de la dieta dels consumidors. Els omnívors no van diferenciar entre els productes vegans i vegetarians clean label i amb etiqueta original; no obstant això, els consumidors que reduïxen o eliminen el consum de carn i derivats van percebre els productes clean label de manera diferent als productes amb etiqueta original, preferint els productes "més naturals". A més, es va veure que aquesta població pareix estar més conscienciada amb el medi ambient. A continuació, es va procedir a realitzar una recerca d'ingredients vegetals naturals amb poder texturitzant, sent els ingredients seleccionats fibres alimentàries de diferent procedència (fibra de pésol, fibra de creïlla, fibra de bambú, fibra de cítrics, tres tipus de fibres de Plantago ovata, i dues mescles de fibres, una amb bambú, psyllium i cítrics, i una altra amb pésol, canya de sucre i bambú). Per a conéixer la seua capacitat texturitzant es va procedir a estudiar les seus característiques tècnic-funcionals i, especialment, la seua capacitat de gelificació. Com a resultats més rellevants es va observar que les fibres procedents de P. ovata o psyllium formaven gels estables a concentracions més baixes que les altres fibres, amb tractament amb calor o sense. A més, el tractament amb calor augmentava la duresa d'aquests gels. També es va veure que el contingut en minerals, com el ferro, i la capacitat antioxidant d'aquests va ser destacable. Una vegada seleccionades les fibres de P. ovata com a principals agents texturitzants es va procedir a l'avaluació d'aquestes en diferents matrius alimentàries (aliments d'untar i salsitxes tipus Frankfurt). A ambdues matrius es va observar que l'addició de psyllium a diferents concentracions augmentava la fermesa i la consistència dels productes. S'ha de ressaltar l'ús de la fibra de psyllium PW (Plantago White), ja que, a més de funcionar com texturitzant, va minimitzar les diferències de color respecte a les mostres control., [EN] Consumers concerned about health, sustainability and welfare have increased in recent years. For this reason, the new clean label and plant-based trends are on the rise. More and more companies want to launch products without additives and preservatives, more natural and less processed. In addition, the interest in purely vegetable products is growing, due to the increase population that wants to completely eliminate or reduce meat consumption from their diet. The use of additives is necessary for the formulation of food products since these not only ensure their safety and extend their useful life, but also have texturizing, thickening and gelling functions. The analogue elaboration of animal origin products (meat derivatives and others such as cheese) requires the use of this type of ingredients to ensure that the product has a texture similar to the original product. Therefore, as well as additives and preservatives, animal origin products sometimes are not well seen by consumers, who prefer these kinds of products to be as natural as possible. However, there are ingredients from plants with texturizing, gelling and/or thickening capacity, which could be used for this purpose. Therefore, the objective of this doctoral thesis was the expansion and modification of the range of preparations offered by the collaborated company based on the clean label criteria for the production of plant-based products. Initially, a study was proposed on the general vision of plant-based products with a clean label by different groups of consumers (omnivores, vegans, vegetarians and flexitarians). The results obtained indicated that the perception of this type of products was different depending on the diet of the consumers. Omnivores did not differentiate between clean label and original label vegan and vegetarian products. However, consumers who reduce or eliminate their consumption of meat and meat products perceived clean label products differently than products with the original label, preferring "more natural" products. In addition, it was seen that this population seems to be more aware of the environment. Next, a search was carried out for natural vegetable ingredients with texturizing power. The selected ingredients being food fibres from different sources (pea fibre, potato fibre, bamboo fibre, citrus fibre, three types of Plantago ovata fibres, and two fibre mixtures, one with bamboo, psyllium, and citrus, and the other with pea, sugarcane, and bamboo). In order to know its texturizing capacity, we proceeded to study their techno-functional characteristics and, especially, their gelling capacity. As more relevant results, it was observed that the fibres from P. ovata or psyllium more formed stable gels at lower concentrations than the other fibres, with or without heat treatment. Furthermore, heat treatment increased the hardness of these gels. It was also seen that the content of minerals such as iron and their antioxidant capacity was remarkable. Once the P. ovata fibres were selected as the main texturizers, they were evaluated in different food matrices (spreads and sausages). In both matrices it was observed that the addition of psyllium, at different concentrations, increased the firmness and consistency of the products. The use of psyllium fibre PW (Plantago White) should be highlighted, since, in addition to working as a texturizer, it was the one that minimized the colour differences with respect to the control samples.

The aim of the study was to characterize raw aqueous extracts from Plantago ovata husk in terms of molecular chain mass, osmotic, hydrodynamic, and rheological properties. The raw extracts used in this study have not been yet investigated in the indicated research area. Determination of the molecular weight of the chains present in the extract was performed by gel permeation chromatography (GPC). Osmotic properties were characterized using membrane osmometry. Rheological properties were investigated via classical rotational rheology with normal force measurements, as well as less common but equally important measurements of extensional viscosity. Two types of chains with an average molecular mass of 200 and 1780 kDa were found. The values of the first virial coefficient (B2) indicate the predominance of biopolymer-biopolymer interactions. The hydrodynamic radius established at 25 and 30 °C was 74 and 67 nm, respectively, and lower than at 40 °C (>600 nm). The first critical concentration was determined: c*=0.11g·dL−1. The dominance of negative normal force values resulting from the formation of a pseudo-gel structure of the heteroxylates was demonstrated. Extensional viscosity measurement results revealed that the studied extracts cannot be treated as simple shear-thinning fluids, as indicated by shear flow, but should be considered as viscoelastic fluids.

Heavy metal toxicity poses a harmful threat to plants. Cadmium is a non-essential heavy metal which enters plant cell via soil as a result of human malpractices, pollution and industrial works and causes severe damage to plants. Our study focuses on the effects of Cadmium stress in the plant Plantago ovata (P. ovata) by observing the content of Phytochelatin 2 (PC2) and the expression of Metallothionein 2 (MT2) gene, both metal chelating agents. We observed the impact of Cadmium stress on phenotypic changes of P. ovata and performed Reverse Phase HPLC (RPHPLC) analysis to observe the changes in PC2 content when exposed to an increasing concentration of heavy metal stress. For MT2 gene expression, we performed the Reverse Transcription Polymerase Chain Reaction (RT-PCR) technique. In case of PC2 we observed gradual increase in its content with response to heavy metal stress whereas it was observed that there is a considerable rise and a sudden fall in expression levels of MT2 gene when exposed to increasing levels of Cadmium stress. The results suggest that although both PC2 and MT2 are able to combat heavy metal stress, PC2 does so more effectively when compared to MT2.&nbsp

[ES] El auge del veganismo se ha traducido en una creciente demanda en el mercado de productos vegetales análogos a los de origen animal. Asimismo, la preocupación cada vez mayor por los alimentos “naturales” ha dado lugar a la tendencia de las etiquetas “clean label”. A tal efecto, con el presente trabajo se pretende elaborar un untable de queso vegano cuyos ingredientes conformen una etiqueta “clean label” incluyendo además en su formulación la fibra de Plantago ovata como hidrocoloide. A fin de desarrollar un producto vegano funcional y saludable, se realizó una encuesta de motivación, se testaron cuatro muestras de producto con diferentes concentraciones de fibra de plantago (PW 0%, PW 0,5%, PW 1% y PW 1,5%) y se llevaron a cabo análisis fisicoquímicos (pH, actividad del agua y propiedades ópticas) , mecánicos (textura y reología) y de composición nutricional (humedad, grasa, proteína, carbohidratos, cenizas, fibra y valor energético) que permitieron conocer el comportamiento del untable de queso vegano y establecer su formulación óptima. Los resultados obtenidos indicaron que la mayoría de los usuarios consume untables veganos y quesos crema de forma más habitual que otros productos similares. La adición de fibra de plantago al untable de queso vegano no supuso un cambio en su pH ni en su actividad de agua; no obstante, la luminosidad del producto sí experimentó una disminución con el aumento de la concentración de fibra de la muestra. Por el contrario, la firmeza y la consistencia del untable aumentaron significativamente mientras que la cohesividad y el trabajo de cohesión no presentaron un comportamiento lineal, resultando la muestra PW 0,5% la más pegajosa y difícil de untar, y la PW 1% la menos pegajosa y más fácil de untar. El producto desarrollado muestra en todos los casos el comportamiento de un sólido y un aumento en la resistencia del gel con la incorporación de la fibra. La muestra PW 1% señala valores inferiores en ambos módulos (G´ > G´´) respecto a las demás concentraciones. Respecto a los valores nutricionales, la adición de fibra de plantago supone un aumento de los carbohidratos y una disminución de los minerales del alimento. El untable de queso vegano desarrollado es una fuente de fibra (>3%) y de proteína (>12%), además de bajo en grasas saturadas, pudiendo considerarse un perfecto sustituto saludable de los quesos tradicionales., [EN] The rise of veganism has resulted in a growing demand in the market for plant-based products analogous to those of animal origin. Likewise, the increasing concern for "natural" foods has given rise to the trend of "clean labels". To this end, this work aims to develop a spreadable vegan cheese whose ingredients make up a "clean label" by including Plantago ovata fiber as a hydrocolloid in its formulation. I n order to develop a functional and healthy vegan product, a motivational survey was conducted, four product samples were tested with different concentrations of plantago fiber (PW 0%, PW 0.5%, PW 1% and PW 1.5%) and physicochemical (pH, water activity and optical properties), mechanical (texture and rheology) and nutritional composition (moisture, fat, protein, carbohydrates, ash, fiber and energy value) analyses were carried out to determine the behavior of the spreadable vegan cheese and establish its optimal formulation. The results obtained indicate that most users consume vegan spreads and cream cheeses more regularly than other similar products. The addition of plantago fiber to the spreadable vegan cheese did not change its pH or water activity; however, the brightness of the product did decrease with increasing fiber concentration in the sample. On the contrary, the firmness and consistency of the spreadable increased significantly while the cohesiveness and cohesive work did not show a linear behavior, with the PW 0.5% sample being the most sticky and difficult to spread, and the PW 1% the least sticky and easiest to spread. The developed product shows in all cases the behavior of a solid and an increase in the gel strength with the incorporation of the fiber. The PW 1% sample shows lower values in both modules (G¿ > G¿¿) compared to the other concentrations. Regarding nutritional values, the addition of plantago fiber means an increase in carbohydrates and a decrease in minerals in the food. The spreadable vegan cheese developed is a source of fiber (>3%) and protein (>12%), in addition to being low in saturated fats, therefore can be considered a perfect healthy substitute for traditional cheeses.

Increased blood pressure is one of the main risk factors for cardiovascular disease. The World Health Organization (WHO) recommends that sodium intake should be moderate and potassium intake can be increased, as its intake is associated with a lower incidence of cardiovascular disease. Banana is a fruit rich in potassium and has large post-harvest losses due to its perishability. The production of frozen pulps is an alternative to reduce these losses. To add nutritional and functional benefits to the fruit pulp, it is possible to add soluble fiber, since its high intake is known to have a protective effect against cardiovascular disease and its intake by individuals does not meet the recommended minimum. There is evidence that psyllium dietary fiber contributes to lowering blood pressure, lowering cholesterol, lowering blood glucose and its incorporation into foods may offer health benefits such as preventing high blood pressure. Knowing that sodium and potassium intake is related to blood pressure, this study aimed to investigate the content of the minerals sodium and potassium in frozen banana pulp added with psyllium and to verify the concentrations of bioaccessibility in in vitro digestion. Our results showed that the addition of psyllium contributed to an increase in the content of the minerals potassium and sodium and that after the simulated digestions we verified that the final concentrations of the mineral potassium are in agreement with other results present in the literature, we also saw that despite increasing the sodium content, the final concentration of the dialysate (which would be absorbed by the human body) was 0.17%, being very low and ideal for preventing high blood pressure. El aumento de la presión arterial es uno de los principales factores de riesgo de enfermedad cardiovascular. La Organización Mundial de la Salud (OMS) recomienda que la ingesta de sodio sea moderada y se pueda incrementar la ingesta de potasio, ya que su ingesta se asocia con una menor incidencia de enfermedad cardiovascular. El banano es una fruta rica en potasio y tiene grandes pérdidas poscosecha debido a su perecibilidad. La producción de pulpas congeladas es una alternativa para reducir estas pérdidas. Para agregar beneficios nutricionales y funcionales a la pulpa de la fruta, es posible agregar fibra soluble, ya que se sabe que su alto aporte tiene un efecto protector contra las enfermedades cardiovasculares y su ingesta por parte de los individuos no alcanza el mínimo recomendado. Existe evidencia de que la fibra dietética de psyllium contribuye a reducir la presión arterial, reducir el colesterol, reducir la glucosa en sangre y su incorporación a los alimentos puede ofrecer beneficios para la salud, como prevenir la hipertensión arterial. Sabiendo que la ingesta de sodio y potasio está relacionada con la presión arterial, este estudio tuvo como objetivo investigar el contenido de los minerales sodio y potasio en la pulpa de banano congelada con psyllium y verificar las concentraciones de bioaccesibilidad en la digestión in vitro. Nuestros resultados mostraron que la adición de psyllium contribuyó a un aumento en el contenido de los minerales potasio y sodio y que luego de las digestiones simuladas comprobamos que las concentraciones finales del mineral potasio están de acuerdo con otros resultados presentes en la literatura, también Vio que a pesar de aumentar el contenido de sodio, la concentración final del dializado (que sería absorbido por el cuerpo humano) era del 0,17%, siendo muy baja e ideal para prevenir la hipertensión arterial. O aumento da pressão arterial é um dos principais fatores de risco para as doenças cardiovasculares. A Organização Mundial da Saúde (OMS) recomenda que o consumo de sódio deve ser moderado e o consumo de potássio pode ser aumentado, pois sua ingestão está associada a uma menor incidência de doença cardiovascular. A banana é uma fruta rica em potássio e apresenta grandes perdas pós colheita devido sua perecibilidade. A produção de polpas congeladas é uma alternativa para reduzir essas perdas. Para agregar benefícios nutricionais e funcionais à polpa de frutas é possível adicionar fibras solúveis, visto que sua alta ingestão é conhecida por ter um efeito protetor contra doença cardiovascular e sua ingestão pelos indivíduos não atende ao mínimo recomendado. Há evidências que a fibra dietética psyllium contribui para a redução da pressão arterial, redução do colesterol, redução da glicemia e sua incorporação nos alimentos pode oferecer benefícios para a saúde como a prevenção da hipertensão arterial. Sabendo que o consumo de sódio e potássio tem relação com a pressão arterial este estudo teve por objetivo investigar o conteúdo dos minerais sódio e potássio em polpa congelada de banana adicionada de psyllium e verificar as concentrações das bioacessibilidades na digestão in vitro. Nossos resultados mostraram que a adição do psyllium contribuiu para um aumento no teor dos minerais potássio e sódio e que após as digestões simuladas verificamos que as concentrações finais do mineral potássio está de acordo com outros resultados presente na literatura, vimos também que apesar de aumentar o teor de sódio a concentração final do dialisado (o que seria absorvido pelo organismo humano) ficou em 0,17 %, sendo muito baixo e ideal para prevenir a hipertensão arterial.

Psyllium is a soluble fiber that has aroused the interest of several researchers for presenting proven functional benefits such as reducing LDL cholesterol, controlling blood glucose, delaying gastric emptying time among others. This study aimed to elaborate a banana pulp added psyllium and verify the effect on the physicochemical parameters (pH, total titratable acidity, color and rheology) during 90 days of storage under different temperatures (- 8 °C and – 18 °C). The results showed that the addition of 3% psyllium altered some parameters: the pH did not present a significant difference at time 0, but at times 30 and 60 it showed a difference and at the end of storage it did not show any difference, the ATT did not change at time 0 , but from time 30 it showed a significant decrease until the end of the storage period, the psyllium having a darker color than the banana reduced the luminosity (L *), it was verified that the addition of psyllium increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since the changes in pH and TTA did not affect the quality of the product and meet the recommended by the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claims. El psyllium es una fibra soluble que ha atraído el interés de varios investigadores porque tiene comprobados beneficios funcionales como reducir el colesterol LDL, controlar la glucosa en sangre, retrasar el tiempo de vaciado gástrico, entre otros. Este estudio tuvo como objetivo elaborar una pulpa de banano adicionada con psyllium y verificar el efecto sobre los parámetros fisicoquímicos (pH, acidez total titulable, color y reología) durante 90 días de almacenamiento a diferentes temperaturas (-8 ° C y -18 ° C). Los resultados mostraron que la adición de psyllium al 3% cambió algunos parámetros: el pH no mostró una diferencia significativa en el tiempo 0, pero en los tiempos 30 y 60 no difirió y al final del almacenamiento no hubo diferencia, ATT no cambio en el tiempo 0, pero desde el tiempo 30 mostró una disminución significativa hasta el final del período de almacenamiento, el psyllium al tener un color más oscuro que el plátano redujo la luminosidad (L *), se encontró que la adición de psyllium aumentó la viscosidad aparente de la pulpa. El psyllium tiene el potencial de ser utilizado en la pulpa de banano, ya que los cambios de pH y ATT no afectaron la calidad del producto y cumplieron con los requisitos del estándar actual de calidad e identidad para la pulpa de banano, siendo un producto viable con propiedades funcionales que pueden recibir una declaración de propiedades saludables. O psyllium é uma fibra solúvel que tem despertado o interesse de vários pesquisadores por apresentar benefícios funcionais comprovados como a redução do colesterol LDL, o controle da glicemia, retardo do tempo de esvaziamento gástrico entre outros. Este estudo objetivou elaborar uma polpa de banana adicionada de psyllium e verificar o efeito nos parâmetros físico-químicos (pH, acidez titulável total, cor e reologia) durante 90 dias de estocagem sob diferentes temperaturas (- 8 °C e – 18 °C). Os resultados mostraram que a adição de 3% de psyllium alterou alguns parâmetros: o pH não apresentou diferença significativa no tempo 0, porém nos tempos 30 e 60 apresentou diferença e ao final do armazenamento não apresentou diferença, a ATT não apresentou alteração no tempo 0, mas a partir do tempo 30 apresentou um decréscimo significativo até o final do período do armazenamento, o psyllium por possuir uma coloração mais escura que a banana reduziu a luminosidade (L*), verificou-se que a adição de psyllium aumentou a viscosidade aparente da polpa. O psyllium tem potencial para ser utilizado em polpa de banana, visto que as alterações no pH e ATT não afetaram a qualidade do produto e atendem ao preconizado pelo padrão de qualidade e identidade vigente para polpa de banana, sendo um produto viável com propriedades funcionais que pode receber alegação de saúde.

Use of Plantago ovata Forsk leaf (also known as blond plantain or isabgol) extract is a novel approach for ameliorating water stress in various agronomic crops such as maize (Zea mays L.). To examine the potential roles of P. ovata extract (0, 20 and 40%) in increasing seed germination, plant growth, photosynthetic measurements, stomatal properties, oxidative stress and antioxidant response, ions uptake and the relationship between studied parameters, we investigated the impacts of its short-term seed priming on Z. mays L. elite cultivar “Cimmyt-Pak” under a control environment and a water deficit stress environment (induced by PEG). It was evident that water deficit stress conditions induced a negative impact on plant growth, stomatal properties and ion uptake in different organs of Z. mays. The decrease in growth-related attributes might be due to overproduction of oxidative stress biomarkers, i.e., malondialdehyde (MDA) contents, hydrogen peroxide (H2O2) initiation, and electrolyte leakage (%), which was also overcome by the enzymatic antioxidants, i.e., superoxidase dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) and non-enzymatic antioxidants, which increased under the water stress environment. However, seed priming with P. ovata extract positively increased germination rate and growth profile, and protected photosynthetic apparatus and stomatal properties by decreasing oxidative stress indicators and increasing activities of antioxidant compounds. Our results also depicted that the optimum concentration of P. ovata extract for Z. mays seedlings under water stress conditions was 20%, while a further increase in P. ovata extract (40%) induced a non-significant negative impact on growth and biomass of Z. mays seedling. In addition, the effect was more promising on Z. mays seedlings when grown under controlled conditions. Here, we concluded that the understanding of the role of seed priming with P. ovata extract in the increment of growth-related attributes, photosynthetic apparatus (Pn, Gs, Ts and Ci) and nutrient uptake (Ca2+, Fe2+, P and Mg2+) introduces new possibilities for their effective use in water deficit stress environments and shows a promising foundation for Z. mays tolerance against water deficit stress conditions.

Ispaghul (Plantago ovata Forsk.) as an important medicinal plant has obtained a remarkable reputation due to therapeutic applications of seed mucilage. To determine the effect of in vitro-induced polyploidy on various characteristics of P. ovata, the terminal bud of two true leaves seedlings were separately treated with colchicine [0.1, 0.3 and 0.5% (w/v) for 6, 12 and 24 h] and trifluralin [7.5, 15 and 22.5% (w/v) for 24, 48 and 72 h] solutions. The ploidy level of induced tetraploids was determined via chromosome counting of root tip cells, and then confirmed through flow-cytometric analysis. Comparison the morphological, physiological, anatomical features of intact diploids and induced tetraploids revealed that tetraploids had considerable more height, thicker leaf, larger spike and seed, larger pollen grain and more seeds per spike. Moreover, the amount of chlorophyll (a, b, and total) and carotenoids, as well as chloroplast number in guard cells was further in tetraploids than diploids. Unlike density, stomata size in tetraploids was bigger than that one in diploids. It was also observed that seeds of tetraploids had more mucilage than diploids. In summary, we firstly developed the P. ovata tetraploids and suggested 0.3% colchicine for 24 h and 22.5% trifluralin for 72 h as the optimum treatments for inducing tetraploidy in P. ovata.