Research Update:Cucumber Extract.Cucumis sativus

  seminal trace...Cucumber extract.Fresh cucumber extract.CAS.NO.089998-01-6.Popular Cucumber Extract.Cucumis sativus extract.strong moisturizing.anti-inflammatory.skin tightening.soothing effect...

 


   Phytochemical info of Cucumber Extract.Cucumis sativus.

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 Definition:Cucumber Extract.Cucumis sativus are majorly composed of
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   Research Update:Cucumber Extract.Cucumis sativus

  Allelopathic effects of Lycoris radiate on radish, cucumber, tomato and rape seedlings.:Ying Yong Sheng Tai Xue Bao. 2006 Sep;17(9):1655-9. Chinese.Jiang H, Zhang Y, Feng P, Zhang H.Institute of Plant Protection, Chinese Academy of Agricultural Science, Beijing. hyjiang@ippcaas.cn

 The laboratory test showed that Lycoris radiate water extract had a stronger inhibitory effect on the seed germination and seedling growth of radish, cucumber, tomato and rape. After treated with 0.0125 g x ml(-1) of the extract, tomato seed could not germinate, but the seed germination inhibition rate of rape, radish and cucumber was only 17.73%, 14.97% and 2.65%, respectively. Under the same concentrations of the extract, sprout growth was inhibited more strongly than root growth. L. radiate methanol extract could inhibit the sprout and root growth of endosperm-removed wheat and sorghum, and the effect was stronger for sorghum than for wheat. All of these illustrated that L. radiate extracts mainly inhibited non-photosynthesis activity, but could also inhibit photosynthesis activity to some degree.

  Characterization of dried whey protein concentrate and isolate flavor.:J Dairy Sci. 2005 Nov;88(11):3826-39.Carunchia Whetstine ME, Croissant AE, Drake MA. Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA.

 The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis. Duplicate samples with internal standards were extracted with diethyl ether. Extracts were then distilled to remove nonvolatile material using high vacuum distillation. Volatile extracts were analyzed using gas chromatography/olfactometry with post peak intensity analysis and aroma extract dilution analysis. Compounds were identified by comparison of retention indices, odor properties, and gas chromatography/mass spectrometry against reference standards. Whey proteins exhibited sweet aromatic, cardboard/wet paper, animal/wet dog, soapy, brothy, cucumber, and cooked/milky flavors, along with the basic taste bitter, and the feeling factor astringency. Key volatile flavor compounds in WPC 80 and WPI were butanoic acid (cheesy), 2-acetyl-1-pyrroline (popcorn), 2-methyl-3-furanthiol (brothy/burnt), 2,5-dimethyl-4-hydroxy-3-(2H)-furanone (maple/spicy), 2-nonenal (fatty/old books), (E,Z)-2,6-nonadienal (cucumber), and (E,Z)-2,4-decadienal (fatty/oxidized). This baseline data on flavor and flavor sources in whey proteins will aid ongoing and future research and will help to identify the most appropriate whey ingredients to use to control or minimize flavor variability in whey enhanced products.

  Antioxidant and anti-inflammatory properties of a Cucumis melo LC. extract rich in superoxide dismutase activity..:J Ethnopharmacol. 2004 Sep;94(1):67-75.Vouldoukis I, Lacan D, Kamate C, Coste P, Calenda A, Mazier D, Conti M, Dugas B.Isocell Nutra SAS, Paris, France.

 The present study was conducted to evaluate in vitro and in vivo the antioxidant and anti-inflammatory properties of a cantaloupe melon (Cucumis melo LC., Cucurbitaceae) extract (CME) selected for its high superoxide dismutase activity. Peritoneal macrophages were pre-activated in vitro with 300 IU of interferon-gamma (IFN-gamma) and were then challenged in culture with IgGl/anti-IgG1 immune complexes (IgG1IC) in presence of various CME extracts. The subsequent production of free radicals (superoxide anion, nitric oxide, and peroxynitrite) and of pro-(TNF-alpha) and anti-(IL-10) inflammatory cytokines was evaluated. The CME inhibited in a dose-dependent manner the production of superoxide anion with a maximal effect at 100 microg/ml. This inhibitory effect of CME appeared to be closely linked to the SOD activity because it was dramatically decreased after heat inactivation of the SOD activity (HI-CME). In addition, the CME inhibited the production of peroxynitrite strengthening the antioxidant properties of this CME rich in SOD activity. The production of the pro- and anti-inflammatory cytokines, namely TNF-alpha and IL-10, being conditioned by the redox status of macrophages we also evaluated the effect of CME and HI-CME on the IgG1IC-induced cytokine production. When the SOD activity was present in the CME it promoted the IgG1IC-induced production of IL-10 instead of TNF-alpha. These data demonstrated that, in addition to its antioxidant properties, the anti-inflammatory properties of the CME extract were principally related to its capacity to induce the production of IL-10 by peritoneal macrophages. The particular properties of wheat gliadin (Triticum vulgare, Poaceae) for the oral delivery of functional proteins led us to test it in a new nutraceutical formula based on its combination with the CME thus monitoring the SOD activity release during the gastro-intestinal digestive process. In these experiments C57BL/6 mice were supplemented orally everyday during 28 days with: (1) the placebo, (2) the CME extract alone, (3) the gliadin, (4) the CME/gliadin combination, or (5) the HI-CME/gliadin combination (SOD inactivated). At the end of the supplementation period all the animals were injected intra-peritoneal (i.p.) with the pro-inflammatory cytokine IFN-gamma (300 IU) and peritoneal macrophages were harvested 24 h after to test their capacities to produce free radicals, TNF-alpha and IL-10 after triggering with IgG1IC. We demonstrated that animals supplemented during 28 days with the CME/gliadin combination were protected against the pro-inflammatory properties of IFN-gamma while the other products were inefficient. These data did not only indicate that the SOD activity is important for the antioxidant and anti-inflammatory properties of the CME extract, but also demonstrated that when the SOD activity is preserved during the digestive process by its combination with wheat gliadin it is possible to elicit in vivo the pharmacological effects of this antioxidant enzyme.

  Modulation of nitrate reductase activity in cucumber (Cucumis sativus) roots.:Plant Sci. 2001 Jul;161(2):231-237.de la Haba P, Ag¨¹era E, Ben¨ªtez L, Maldonado JM.Departamento de Biolog¨ªa Vegetal, Divisi¨®n de Fisiolog¨ªa Vegetal, Facultad de Ciencias, Universidad de C¨®rdoba, Avda. San Alberto Magno, E-14004, C¨®rdoba, Spain

 Nitrate reductase (NR) (EC 1.6.6.1) activity and NR activation state, i.e. activity in the presence of Mg(2+) relative to activity in the absence of Mg(2+), in cucumber (Cucumis sativus) leaves increased in the light and decreased in the dark. In contrast to leaves, NR activation state in the roots did not show light/dark-dependent changes. Root NR was activated by anoxia or by addition of uncoupler (CCCP) or mannose. These treatments decreased ATP levels in root tissue. On the contrary, high oxygen supply promoted some NR inactivation. When an extract from anoxic roots was preincubated with ATP, NR was gradually inactivated. Subsequent addition of 5'-AMP resulted in a remarkable reactivation of the enzyme. NR extracted from hyperoxygenated roots was activated by preincubation with 5'-AMP, and the process was reversed by ATP. These results suggest the participation of adenine nucleotides on the in vivo modulation of NR activity in cucumber roots. NR was activated in vivo by cellular acidification and inactivated by alkalinisation. The acid-induced activation of NR was greatly prevented by okadaic acid, a protein phosphatase inhibitor. Our data indicate that, as in barley roots, anoxia, uncouplers, and mannose feeding activate cucumber root NR, at least partly, by enhancing NR dephosphorylation via a decrease in the internal level of ATP and a concomitant cellular acidification.

  Rapid determination of abamectin in lettuce and cucumber by high-performance liquid chromatography.:J Chromatogr. 1991 Aug 16;553(1-2):299-304. Vuik J.TNO-CIVO Food Analysis Institute, The Netherlands.

 A rapid, sensitive and reliable method is presented for the determination of trace amounts of abamectin in lettuce and cucumber. Abamectin consists of greater than or equal to 80% avermectin B1a and less than or equal to 20% avermectin Bb. Vegetables were extracted with ethyl acetate and the extract was purified by solid-phase extraction using Sep-Pak silica cartridges. The purified extracts were analysed by high-performance liquid chromatography with a 5 microm Zorbax ODS column and UV detection under isocratic conditions. The method yields recoveries for avermectin B1a and B1b of 76-109% in the 0.054-0.54 ng/kg range. The limit of detection of the method is 40 microgram/kg each of avermectin B1a and B1b in vegetables.


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  1.Research Update:Cucumber Extract.Cucumis sativus