Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 4 9 2016 9 9 S-nitrosylation of Inhibitor-κB kinase: Identifying Novel Targets of Curcumin 600 609 EN Ning-Jo Kao Chien-Sheng Wu Jia-Yuan Hu Zwe-Ling Kong Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C. JFNR2016497 10.12691/jfnr-4-9-7 2016 4 2 2016 8 18 2016 9 7 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.