Abstract:
Nigella sativa L. seeds (NS) are known as one of the most traditional immunomodulatory and
nutritive food additives. NS can, furthermore, be roasted to give curries, breads, and other dishes
a smoky, nutty flavor. This study evaluated the effect of roasting NS on the metabolic profile and
immunomodulatory activity. Non-targeted metabolomics analysis was conducted using several
analytical platforms, including GC-MS and UPLC-MS. A total of 197 metabolites were
identified, belonging to different classes such as saponins, alkaloids, flavonoids, and lipids. In
vitro immunomodulatory activity on the differentiated monocytic cell line THP-1 was assessed,
revealing that the roasted seeds showed significantly-decreased immunomodulatory activity.
Furthermore, a molecular docking study, which was carried out against immunomodulation-
related pathway protein (iNOS), revealed that compounds which showed the best binding scores
were severely decreased by roasting. Conclusively, our results demonstrate that the roasting of
NS results in severe losses in their bioactive metabolites and immunomodulatory activity.
