Unveiling the Antidiabetic and Antimicrobial Potential of Nigella Sativa Seeds Extract Using Different In Vitro Assays and In Silico Studies

The current study aimed to characterize the vinegar extract of Nigella sativa (N. sativa ) and it's in vitro antimicrobial ( Aspergillus fumigatus (A. fumigatus ), Candida albicans (C. albican ), Staphylococcus aureus (S. aureus ), Aeromonas hydrophila (A. hydrophila ), and Pasteurella) and antidiabetic (alpha amylase (α‐amylase)) potential using different standard methods. The HPLC characterization showed the maximum contents of caffeic acid (79.5 µg/mL) followed by chlorogenic acid (68.38 µg/mL), gallic acid (45.4 µg/mL) and myricetin (25.71 µg/mL). The antimicrobial analysis showed that vinegar extract exerts maximum action in the form of zones of inhibition for A. fumigatus (35 ± 0.69 mm) with minimum inhibitory potential (MIC) of 0.38 µg/mL and S. aureus (25 ± 0.44 mm) with MIC of 0.33 µg/mL as compared to control. The amylase inhibition assay has shown that vinegar extract caused the inhibition in dose‐dependent manners and maximum inhibition at the concentration of 1000 µg/mL. In silico findings agreed with in vitro antidiabetic and antimicrobial results where kaempferol, quercetin, and myricetin had strong interaction against α‐amylase from A. oryzae, sterol 14‐alpha demethylase from A. fumigatus, and Tyrosyl‐tRNA synthetase from S. aureus . It might be concluded from results that N. sativa extract used as a drug/herbal remedy against diabetes and microbial infection.