http://works.bepress.com/mahendra_trivedi/54/ - Research on Trivedi Effect - In the present study, the influence of biofield treatment on physical and thermal properties of Casein Enzyme Hydrolysate (CEH) and Casein Yeast Peptone (CYP) were investigated. The control and treated samples were characterized by Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC), Thermo Gravimetric Analysis (TGA), particle size and surface area analysis.

1. Research Article Open Access
Clinical Pharmacology
& Biopharmaceutics
ClinicalPharm
acology & Bio
pharmaceutics
ISSN: 2167-065X
Trivedi et al., Clin Pharmacol Biopharm 2015, 4:2
http://dx.doi.org/10.4172/2167-065X.1000138
Volume 4 • Issue 2 • 1000138
Clin Pharmacol Biopharm
ISSN: 2167-065X CPB, an open access journal
Evaluation of the Impact of Biofield Treatment on Physical and
Thermal Properties of Casein Enzyme Hydrolysate and Casein Yeast
Peptone
Trivedi MK, Nayak G, Patil S*, Tallapragada RM, Jana S and Mishra R
Trivedi Global Inc., 10624 S Eastern Avenue Suite A-969, Henderson, NV 89052, USA
Abstract
In the present study, the influence of biofield treatment on physical and thermal properties of Casein Enzyme
Hydrolysate (CEH) and Casein Yeast Peptone (CYP) were investigated. The control and treated samples were
characterized by Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC), Thermo
Gravimetric Analysis (TGA), particle size and surface area analysis. The FTIR results revealed that biofield treatment
has caused reduction of amide group (amide-I and amide-II) stretching vibration peak that is associated with strong
intermolecular hydrogen bonding in treated CEH as compared to control. However, no significant changes were observed
in FTIR spectrum of treated CYP. The TGA analysis of treated CEH showed a substantial improvement in thermal
stability which was confirmed by increase in maximum thermal decomposition temperature (217°
C) as compared to
control (209°
C). Similarly, the treated CYP also showed enhanced thermal stability as compared to control. DSC showed
increase in melting temperature of treated CYP as compared to control. However the melting peak was absent in DSC
of treated CEH which was probably due to rigid chain of the protein. The surface area of treated CEH was increased by
83% as compared to control. However, a decrease (7.3%) in surface area was observed in treated CYP. The particle
size analysis of treated CEH showed a significant increase in average particle size (d50
)and d99
value (maximum particle
size below which 99% of particles are present) as compared to control sample. Similarly, the treated CYP also showed
a substantial increase in d50
and d99
values which was probably due to the agglomeration of the particles which led to
formation of bigger microparticles. The result showed that the biofield treated CEH and CYP could be used as a matrix
for pharmaceutical applications.
Keywords: Casein enzyme hydrolysate; Casein yeast peptone;
Biofield treatment; FT-IR; TGA; DSC; Particle size and Surface area
Abbreviations: CEH: Casein Enzyme Hydrolysate; CYP: Casein
Yeast Peptone; FT-IR: Fourier Transform Infrared Spectroscopy; TGA:
Thermogravimetric Analysis; DSC: Differential Scanning Calorimetry;
DTG: Derivative Thermogravimetry BET: Brunauer-Emmett-Teller;
DDS: Drug Delivery Systems.
Introduction
Over the last few decades, there has been continuous interest
in biodegradable polymers for pharmaceutical and biomaterial
applications [1]. Biodegradable polymers can be either synthetic or
natural polymers. The synthetic polymers are more popular than their
natural counterparts due to their excellent mechanical properties
which can be used for biomedical applications. However the synthetic
polymers are associated with toxicity problems which may cause
problems during their intended medical use. Natural polymers are
generally regarded as safe compared to synthetic polymers. Hence
the natural polymers have clear advantages as drug delivery systems
(DDS) [2]. Recently, protein based therapeutics, due to their excellent
properties such as emulsification, foaming, gelling, and water holding
ability have gained significant attention as DDS [3-6]. Moreover,
the food proteins have their inherent ability to interact with wide
range of bioactive compounds via functional groups present on their
polypeptide structure. Hence, this offers the reversible binding of active
molecules and protects them until their safe release in the human
body [7,8]. Additionally, proteins are metabolizable; hydrolysis of the
proteins by digestive enzymes releases the bioactive peptides that may
cause a number of beneficial effects such as cardiovascular, endocrine,
immune and nervous system [9,10].
Milk proteins are natural vehicles and widely explored in food
industries due to their inherent nutritional and functional properties.
Casein is a main structural component of milk, where it accounts for
80% of total proteins content. Casein has been utilized in the production
of food, pharmaceutical formulations and cosmetics. The interesting
structure and physicochemical properties allows it to be used in DDS
[11]. The casein has fascinating properties such as binding of ions and
small molecules, excellent emulsification, surface active, gelation and
water binding capacities.
Hydrolysation of protein makes changes in the composition of
potential groups; hydrophobic properties and functional characteristics
[12]. For example CEH is a protein that is rapidly absorbed and digested
similar to whey protein. Enzyme hydrolysis was recently used to modify
the protein structure in order to enhance the functional properties of
proteins. However, these chemical and enzymatic treatments might
induce denaturation of protein which directly affects its functional
properties.
Bioelectromagnetism is an area which studies the interaction of
living biological cells and electromagnetic fields. Researchers have
demonstrated that short lived electrical current or action potential
exists in several mammalian cells such as neurons, endocrine cells
and muscle cells as well as some plant cells. An Italian physicist Luigi
*Corresponding author: Shrikant Patil, Trivedi Global Inc., 10624 S Eastern
Avenue Suite A-969, Henderson, NV 89052, USA, Tel: +1 602-531-5400; E-mail:
publication@trivedieffect.com
Received June 10, 2015; Accepted June 29, 2015; Published July 06, 2015
Citation: Trivedi MK, Nayak G, Patil S, Tallapragada RM, Jana S, et al (2015)
Evaluation of the Impact of Biofield Treatment on Physical and Thermal Properties
of Casein Enzyme Hydrolysate and Casein Yeast Peptone. Clin Pharmacol
Biopharm 4: 138. doi:10.4172/2167-065X.1000138
Copyright: © 2015 Trivedi MK, et al. This is an open-access article distributed under
the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original author and
source are credited.