Synthesis and Characterization of Omega-3 Fatty Acid-Infused Microspheres: An in vitro Exploration of their Cytotoxic, Anti-Inflammatory, and Antioxidant Virtues

Background

Omega-3 fatty acids are vital polyunsaturated fats that are fundamental to maintaining overall health and well-being.

Objectives

This research focused on the preparation of omega-3 fatty acid microspheres and evaluated their cytotoxicity, anti-inflammatory and antioxidant properties.

Materials and Methods

Omega-3 fatty acid microspheres were developed using the water-in-oil-in-water (w/o/w) double emulsion method. The resulting microspheres were analyzed for their surface characteristics using Scanning Electron Microscopy (SEM). Various concentrations (25, 50, and 100 μg/mL) were subjected for characterization. Cytotoxicity of the synthesized microspheres was assessed using brine shrimp lethality assay. Additionally, their anti-inflammatory and antioxidant properties were assessed through protein denaturation and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, respectively.

Results

Particle size analysis showed that over 90% of the produced microspheres ranged from 32 to 55 µm. Nauplii lethality was assessed over two days. At 25 μg/mL, no mortality was observed on either day. However, on day 2, mortality was 20% at both 50 μg/mL and 100 μg/mL concentrations. Additionally, protein denaturation and DPPH assays indicated a significant increase in inhibition percentages as the concentration of omega-3 fatty acid microspheres increased.

Conclusion

The omega-3 fatty acid microspheres developed in this study was non-cytotoxic and exhibited outstanding anti-inflammatory and antioxidant activities, making them an ideal candidate for local drug delivery applications.