| Autor: |
Abbas M; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China., Gururani MA; Biology Department, College of Science, UAE University, Al Ain P.O. Box 15551, United Arab Emirates., Ali A; Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy., Bajwa S; Department of Medical Laboratory Technology, Riphah International University, Faisalabad 44000, Pakistan., Hassan R; Department of Biological Sciences, Pakistan Institute of Engineering and Applied Sciences, Islamabad 45650, Pakistan., Batool SW; Department of Biotechnology, National Institute for Biotechnology and Genetic Engineering, Faisalabad 38000, Pakistan., Imam M; Department of Biotechnology, Government College University, Faisalabad 38000, Pakistan., Wei D; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.; State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, and Joint Laboratory of International Cooperation in Metabolic and Developmental Sciences, Ministry of Education, Shanghai Jiao Tong University, 800 Dongchuan Road Shanghai, Minhang District, Shanghai 200240, China.; Zhongjing Research and Industrialization Institute of Chinese Medicine, Zhongguancun Scientific Park, Meixi, Nanyang 473006, China.; Henan Biological Industry Group, 41, Nongye East Rd, Jinshui, Zhengzhou 450008, China.; Peng Cheng National Laboratory, Vanke Cloud City Phase I Building 8, Xili Street, Nashan District, Shenzhen 518055, China. |
| Abstrakt: |
Nigella sativa ( N. sativa ; Ranunculaceae), commonly referred to as black cumin, is one of the most widely used medicinal plants worldwide, with its seeds having numerous applications in the pharmaceutical and food industries. With the emergence of antibiotic resistance in pathogens as an important health challenge, the need for alternative microbe-inhibitory agents is on the rise, whereby black cumin has gained considerable attention from researchers for its strong antimicrobial characteristics owing to its high content in a wide range of bioactive compounds, including thymoquinone, nigellimine, nigellidine, quercetin, and O-cymene. Particularly, thymoquinone increases the levels of antioxidant enzymes that counter oxidative stress in the liver. Additionally, the essential oil in N. sativa seeds effectively inhibits intestinal parasites and shows moderate activity against some bacteria, including Bacillus subtilis and Staphylococcus aureus . Thymoquinone exhibits minimum inhibitory concentrations (MICs) of 8-16 μg/mL against methicillin-resistant Staphylococcus aureus (MRSA) and exhibits MIC 0.25 µg/mL against drug-resistant mycobacteria. Similarly, quercetin shows a MIC of 2 mg/mL against oral pathogens, such as Streptococcus mutans and Lactobacillus acidophilus . Furthermore, endophytic fungi isolated from N. sativa have demonstrated antibacterial activity. Therefore, N. sativa is a valuable medicinal plant with potential for medicinal and food-related applications. In-depth exploration of the corresponding therapeutic potential and scope of industrial application warrants further research. |
