Potential of Nigella sativa L. seed during different phases of germination on inhibition of bacterial growth

Nigella sativa has been used traditionally as spice, carminative, condiment, aromatic, stimulant, diuretic, stomachic, liver tonic and digestive. The rate at which the bacterial strains are becoming resistant to the available antibiotics has necessitated the demands for a renewed effort to investigate for new antimicrobial agents. Nigella sativa seed, in various germinating stages, was studied for antibacterial activity against various pathogenic bacteria resistant to a number of available antibiotics. The antibacterial activity of Nigella sativa in various germinating stages was studied on five pathogenic bacteria. The highest antibacterial activity was seen on 9d, 10d and 11d of germination while the seed at 0d showed no activity. The zone of inhibition ranges from 15 to 20mm. It can be concluded that there was moderate antibacterial activity. The results showed day-dependent activity and not the dosedependent activity. During germination, there is always an increase in volume due to water uptake by the cells. This results into the initiation of numerous metabolic activities. During growth, the metabolic processes reach their optimum level. As a consequence there is an increase in biomass rapidly. These variations in the metabolic activity might lead to the alteration seen in the antibacterial activity.