Comparison of Metabolome and Functional Properties of Three Korean Cucumber Cultivars

Abstract

Cucumber (Cucumis sativus L.) is consumed worldwide and various cultivars have been developed to enhance fruit quality. However, few studies have comprehensively evaluated the quality of various cultivars. We carried out a metabolomics approach to study the three different cucumber cultivars (Chuichung, White Dadagi, and Mini) and their parts (peel and flesh) coupled with antioxidant activities. The amino acids, sugars, flavonoids, carotenoids, and chlorophylls were upregulated in Mini flesh; however, in the case of peel, they were highly expressed in Chuichung. The highest antioxidant activity was observed in the peel of Chuichung and flesh of Mini. Through correlation analysis between metabolites and antioxidant activity, apigenin and quercetin derivatives, chlorophyll a, chlorophyll b, lutein, α-carotene, and β-carotene were found to be significantly positively correlated with antioxidant activity. To understand the metabolism of these compounds, we performed a comprehensive pathway analysis using a metabolomics approach and analysis of associated gene expression. In secondary metabolism, the expression levels of carotenoid-related genes (15-cis-phytoene synthase and ζ-carotene desaturase) and chlorophyll-related genes (protochlorophyllide reductase and glutamyl-tRNA reductase) were consistent with the metabolome analysis data. Collectively, carotenoid and chlorophyll metabolism were upregulated in Chuichung peel and Mini flesh, which had the highest antioxidant activity in each part. These bioactive compounds can be used as biomarkers of commercial cucumber fruit quality. Accordingly, this study offers integrative insights into the quality of different cucumber cultivars and explores valuable metabolites and genes that are helpful in improving quality with functional properties.

Low Plant Density Improves Fruit Quality without Affecting Yield of Cucumber in Different Cultivation Periods in Greenhouse

“…Cucumber peel has high amounts of chlorophylls, which have a crucial effect on fruit color and taste [39,40]. Glycine, serine and sugar derivatives in the peel determine fruit sweetness [41]. The results of our study confirmed that, in a low-density canopy, the higher the cucumber fruit leaf chlorophyll content, the higher the sugar content and the better the fruit taste (Figure 7).…”

Non-targeted metabolomic analysis for the comparative evaluation of volatile organic compounds in 20 globally representative cucumber lines

“…After extraction, the fiber was removed from the holder and desorbed at the GC port for 1 min at 270°C. The analytical methods and operational parameters used for VOC analysis were based on our previous study ( Jo et al., 2022 ). Sample analysis was performed using two analytical replicates.…”

Computational Insights into Natural Antischistosomal Metabolites as SmHDAC8 Inhibitors: Molecular Docking, ADMET Profiling, and Molecular Dynamics Simulation

“…Compound 1 , isovitexin 2′′-(6′′′-(E)-feruloylglucoside) 4′-glucoside, was first isolated and structurally characterized from the leaves of Cucumis sativus [ 43 ]. Compound 4 , saponarin 4′-O-glucoside, was initially discovered in a flowering herb of Lagenaria siceraria [ 44 ], but Cucumis sativus is now the primary known source of this compound [ 45 ]. Interestingly, both compounds 1 and 4 are apigenin glycosides, with isovitexin (apigenin 6-C-glucoside) serving as the precursor for the biosynthesis of saponarin (apigenin 6-C-glucoside-7-O-glucoside) [ 46 ].…”