Assessment of anti-inflammatory effect of novel Zinc oxide nanoparticles synthesized through a formulation of coffee bean and xylitol

Abstract

Aim: The aim of this study is to assess the anti-inflammatory effect of novel zinc oxide nanoparticles synthesized through a formulation of coffee bean and xylitol.
Materials and Method: 10 μL, 20 μL, 30 μL, 40 μL and 50 μL of the nanoparticle solution was taken in 5 test tubes respectively. To each test tube 2 ml of 1% Bovine Serum Albumin (BSA) was added. 390 μL, 380 μL, 370 μL, 360 μL and 350 μL of distilled water was then added to the test tube containing nanoparticles to reach a volume of 400 μL in total in each test tube. Similarly, a standard group with 10 μL, 20 μL, 30 μL, 40 μL and 50 μL of Diclofenac Sodium was taken in 5 test tubes. To each test tube 2 mL of 1% Bovine Serum Albumin (BSA) was added. The test tubes were incubated at room temperature for 10 minutes. Then they were incubated in a water bath at 55°C for around 10 minutes. Absorbance was measured at 660 nm in the UV Spectrophotometer.
% Inhibition was calculated using the following formula: = (Control OD-Sample OD) / (Sample OD x 100)
Result: Anti-inflammatory properties of novel zinc oxide nanoparticles were found to be higher than that of the standard values at 40μL and 50 μL concentration. Percentage of inhibition was found to be the highest at 40 μL (67.89%) as well as 50 μL (72.43%) as compared to that of the standard at 40 μL (88.79%) as well as 50 μL (94.51%)
Conclusion: Coffee bean phytochemicals can boost the bioactivity of ZnO NPs, whereas xylitol can lower inflammation even further. Natural ingredients like coffee beans and xylitol, when combined with ZnO NPs, can provide a safe and effective alternative to traditional anti-inflammatory medications with fewer adverse effects.