eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2016-09-09 4 9 600 609 10.12691/jfnr-4-9-7 JFNR2016497 article Ning-Jo Kao 1 Chien-Sheng Wu 1 Jia-Yuan Hu 1 Zwe-Ling Kong kongzl@mail.ntou.edu.tw 1 Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C. In this study, we investigated the preventive effects of curcumin using LPS (Lipopolysaccharides)-induced Raw264.7 cells and the potential role of curcumin in regulation of anti-inflammation through S-nitrosylation. Western blot presented the protein expression of iNOS can be reduced by treated curcumin with 5, 10 and 15 μM separately for 12 and 24h. Consistently, pro-inflammatory cytokines, such as IL-1β, IL-6, TNFα and IFN-γ was also repressed. Moreover, 5, 10 and 15 μM curcumin reduced the amount of nitrite and nitrate in LPS-induced Raw264.7 cells maintained total S-nitrosylation level on proteins at 12h, the similar results was also observed at 24h that indicating curcumin inhibited NO oxidation. Furthermore, the protection of S-nitrosylation on IKKβ in LPS-induced Raw264.7 cells at 12h by curcumin caused the repression of IκB phosphorylation and NF-κB activation. In conclusion, this study verified that curcumin-mediated S-nitrosylation may be as an important regulator for anti-inflammation in LPS-induced Raw264.7 cells. http://pubs.sciepub.com/jfnr/4/9/7/jfnr-4-9-7.pdf curcumin S-nitrosylation NF-ʦB IʦB IKK nitric oxide