The composition of Australian Plantago seeds highlights their potential as nutritionally-rich functional food ingredients

Abstract 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 Pl...

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Autores principales:	James M. Cowley, Lisa A. O’Donovan, Rachel A. Burton
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/485ab3c1edce400f943b716a4335b377
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spelling	oai:doaj.org-article:485ab3c1edce400f943b716a4335b3772021-12-02T17:39:53ZThe composition of Australian Plantago seeds highlights their potential as nutritionally-rich functional food ingredients10.1038/s41598-021-92114-12045-2322https://doaj.org/article/485ab3c1edce400f943b716a4335b3772021-06-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-92114-1https://doaj.org/toc/2045-2322Abstract 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.James M. CowleyLisa A. O’DonovanRachel A. BurtonNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-16 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q James M. Cowley Lisa A. O’Donovan Rachel A. Burton The composition of Australian Plantago seeds highlights their potential as nutritionally-rich functional food ingredients
description	Abstract 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.
format	article
author	James M. Cowley Lisa A. O’Donovan Rachel A. Burton
author_facet	James M. Cowley Lisa A. O’Donovan Rachel A. Burton
author_sort	James M. Cowley
title	The composition of Australian Plantago seeds highlights their potential as nutritionally-rich functional food ingredients
title_short	The composition of Australian Plantago seeds highlights their potential as nutritionally-rich functional food ingredients
title_full	The composition of Australian Plantago seeds highlights their potential as nutritionally-rich functional food ingredients
title_fullStr	The composition of Australian Plantago seeds highlights their potential as nutritionally-rich functional food ingredients
title_full_unstemmed	The composition of Australian Plantago seeds highlights their potential as nutritionally-rich functional food ingredients
title_sort	composition of australian plantago seeds highlights their potential as nutritionally-rich functional food ingredients
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/485ab3c1edce400f943b716a4335b377
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The composition of Australian Plantago seeds highlights their potential as nutritionally-rich functional food ingredients

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