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The study’s aim was to characterize the composition of Nigella sativa seed (NSO) and grape seed (GSO) oils, and to evaluate their cardioprotective and anti-inflammatory effect on isoproterenol (ISO)-induced ischemia in rats. Materials and Methods: NSO and GSO supplements were physicochemically characterized. Liquid chromatography–mass spectrometry (HPLC-MS), Fourier-transform infrared spectroscopy (FTIR), and gas chromatography–mass spectrometry (GC-MS) analyses were used to determine the phytochemical composition in the oils. Total polyphenol content (TPC) and in vitro antioxidant activity were also determined. Pretreatment with 4 mL/kg/day NSO or GSO was administered to rats for 14 days. The experimental ischemia was induced by a single administration of ISO 45 mg/kg after 14 days. An electrocardiogram (ECG) was performed initially and 24 h after ISO. Biological evaluation was done at the end of experiment. Results: The HPLC-MS, GC-MS, and FTIR analyses showed that both NSO and GSO are important sources of bioactive compounds, especially catechin and phenolic acids in GSO, while NSO was enriched in flavonoids and thymol derivatives. Pretreatment with GSO and NSO significantly reduced ventricular conduction, prevented the cardiotoxic effect of ISO in ventricular myocardium, and reduced the level of proinflammatory cytokines and CK-Mb. Conclusion: Both NSO and GSO were shown to have an anti-inflammatory and cardioprotective effect in ISO-induced ischemia.

It is important that the methods and materials used for to lengthen the shelf-life of food are simple, inexpensive and safe. For these reasons, herbal additives like cumin oil (Nigella sativa L.) have been preferred recently. Thus, the present study focuses on the influence of black cumin oil on chemical, microbiological and sensory quality of fish (Barbus grypus) fillets during storage at 2 ± 1 °C. Acceptability scores for sensory quality of all described treatment groups decreased with storage time. Defined limits for mesophilic bacteria and Total volatile basic nitrogen (TVB-N) were reached after 21st days for the control group, after 24th days for with 0.2% black cumin oil treated group and after 28th days for with 0.4% and 0.6% black cumin oil treated groups. No difference was found among groups during storage in terms of defined thiobarbituric acid (TBA) values. Consequently, it was found that black cumin oil treated groups had longer shelf-life and higher sensory quality than the untreated control group.

*Öz, Mustafa ( Aksaray, Yazar ), In this study, rainbow trout were fed for a total of 144 days with different feed mixes containing 0.00%, 0.10%, 0.40%, 0.70%, 1.00% and 1.30% black cumin oil. The effect of black cumin oil on growth performance, feed content and fatty acid composition of rainbow trout was researched. The starting weight of fish in the experimental group was approximately 60 g, which increased to 215.21 +/- 4.12g, 217.32 +/- 3.14g, 235.12 +/- 2.9g, 240.21 +/- 6.5g, 260.14 +/- 4.7g, and 258.89 +/- 1.6g, respectively and the differences in growth between the groups were observed to be statistically significant (p

WOS: 000407518900004, In the present study, black cumin oil in the rates of 0.00 % (the control), 0.10 %, 0.40 %, 0.70 %, 1.00 % and 1.30% was added to rainbow trout feed for 144 days. After the feeding process, trout were harvested and stored at 2 +/- 1 degrees C in ice, and changes in chemical, microbiological, and sensory parameters were examined periodically. According to sensory analyses, black cumin oil used in fish meat did not cause a perceptible sensory change for all groups. Chemical analyses showed that the addition of black cumin oil to fish feed led to higher total volatile basic nitrogen content in the fish flesh. During the storage period, the highest peroxide values were observed in the groups with 1.0% and 1.3% black cumin oil added, and the lowest were in the groups with 0.0% and 0.1% added oil. The highest microbial count value was observed in the control group.

Background: Black cumin oil is obtained from the seeds of Nigella sativa L. which belongs to family Ranunculaceae. The seed oil has been reported to possess antitumor, antioxidant, antibacterial, anti-inflammatory, hypoglycemic, central nervous system depressant, antioxidant, and immunostimulatory activities. These bioactivities have been attributed to the fixed oil, volatile oil, or their components. Seed oil consisted of 15 saturated fatty acids (17%) and 17 unsaturated fatty acids (82.9%). Long chain fatty acids and medium chain fatty acids have been reported to increase oral bioavailability of peptides, antibiotics, and other important therapeutic agents. In earlier studies, permeation enhancement and bioenhancement of drugs has been done with black cumin oil. Objective: In order to recognize the mechanism of binding of fatty acids to P-glycoprotein (P-gp), linoleic acid, oleic acid, margaric acid, cis-11, 14-eicosadienoic acid, and stearic acid were selected for in silico studies, which were carried out using AutoDock 4.2, based on the Lamarckian genetic algorithm principle. Materials and Methods: Template search with BLAST and HHblits has been performed against the SWISS-MODEL template library. The target sequence was searched with BLAST against the primary amino acid sequence of P-gp from Rattus norvegicus. Results: The amount of energy needed by linoleic acid, oleic acid, eicosadienoic acid, margaric acid, and stearic acid to bind with P-gp were found to be − 10.60, −10.48, −9.95, −11.92, and − 10.37 kcal/mol, respectively. The obtained data support that all the selected fatty acids have contributed to inhibit P-gp activity thereby enhances the bioavailability of drugs. Conclusion: This study plays a significant role in finding hot spots in P-gp and may offer the further scope of designing potent and specific inhibitors of P-gp. SUMMARY Generation of 3D structure of fatty acid compounds from Black cumin oil and 3D homology modeling of Rat P glycoprotein as a receptor.Rat P-gp structure quality shows 88.5% residues in favored region obtained by Ramchandran plot analysis.Docking analysis revealed that Some amino acids common for all compounds like Ser221, Pro222, Ile224, Gly225, Ser228, Ala229, Lys233, Tyr302, Tyr309, Ile337, Leu338 and Thr341 in the P-gp and ligands binding patterns.Eicosadeinoic acid has highest binding affinity with P-gp as the amount of energy needed to bind with P-gp was lowest (-11.92 kcal/mol). Abbreviations used: P-gp: P-glycoprotein