Abstract
Continuous exposure to preservatives such as nitrite salts has deleterious effects on different organs. Meanwhile, Nigella sativa oil can remediate such organ dysfunction. Here, we studied the effect of consumption of thymoquinone (TQ); the main component of Nigella sativa oil on the brain damage induced by sodium nitrite. Forty adult male rats were daily given oral gavage of sodium nitrite (80 mg/kg) with or without thymoquinone (50 mg/kg). Oxidative stress, cytokines of inflammation, fibrotic elements and apoptotic markers in brain tissue were measured. Exposure to sodium nitrite (SN) resulted in increased levels of malondialdehyde, TGF-β, c-reactive protein, NF-κB, TNF-α, IL-1β and caspase-3 associated with reduced levels of glutathione, cytochrome c oxidase, Nrf2 and IL-10. However, exposure of rats’ brain tissues to thymoquinone resulted ameliorated all these effects. In conclusion, thymoquinone remediates sodium nitrite-induced brain impairment through several mechanisms including attenuation of oxidative stress, retrieving the reduced concentration of glutathione, blocks elevated levels of pro-inflammatory cytokines, restores cytochrome c oxidase activity, and reducing the apoptosis markers in the brain tissues of rats.
Highlights
Continuous exposure to preservatives such as nitrite salts has deleterious effects on different organs
Exposure of brain tissues of rats to TQ led to significant elevation of the activities of GSH in the sodium nitrite group
The principle conclusion is that thymoquinone (TQ) attenuated sodium nitrite (SN) brain tissues damage in rats feed with SN
Summary
Continuous exposure to preservatives such as nitrite salts has deleterious effects on different organs. We studied the effect of consumption of thymoquinone (TQ); the main component of Nigella sativa oil on the brain damage induced by sodium nitrite. Thymoquinone remediates sodium nitrite-induced brain impairment through several mechanisms including attenuation of oxidative stress, retrieving the reduced concentration of glutathione, blocks elevated levels of pro-inflammatory cytokines, restores cytochrome c oxidase activity, and reducing the apoptosis markers in the brain tissues of rats. In a concentration above 80 μM, it inhibits the iron-sulfur clusters required for the energy metabolism essential for the growth of Clostridium botulinum in cooled meats[1] It reacts with hemoglobin and metal ions leading to effectively delaying the oxidative rancidity. One important natural product is Nigella sativa oil, frequently recognized as black cumin This volatile oil is reported to include 30–48% thymoquinone (TQ), the main active ingredient[8,9]. Oxidative stress was blamed for the harmful effects of higher concentrations of sodium nitrite[12]
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