Curcumin upregulates the Nrf2 system by repressing inflammatory signaling-mediated Keap1 expression in insulin-resistant conditions

Both oxidative stress and inflammation contribute to the development of insulin resistance (IR). Curcumin (Cur) not only has an anti-inflammatory effect but also has an antioxidative stress effect via the activation of NF-E2-related factor 2 (Nrf2). Since there is close cross-communication between i...

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Veröffentlicht in:Biochemical and biophysical research communications 2019-06, Vol.514 (3), p.691-698
Hauptverfasser: Ren, Liwei, Zhan, Ping, Wang, Qi, Wang, Cuixue, Liu, Yongnian, Yu, Zhiwen, Zhang, Shuangshuang
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Sprache:eng
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Zusammenfassung:Both oxidative stress and inflammation contribute to the development of insulin resistance (IR). Curcumin (Cur) not only has an anti-inflammatory effect but also has an antioxidative stress effect via the activation of NF-E2-related factor 2 (Nrf2). Since there is close cross-communication between inflammation and oxidative stress, we examined whether Cur could modulate Nrf2 function via its anti-inflammatory ability and investigated its underlying mechanism. In this study, we show that Cur inhibits inflammatory signaling and Kelch-like ECH-associated protein 1 (Keap1) expression, which is accompanied by the activation of the Nrf2 system. We further identified that the proinflammatory cytokine tumor necrosis factor alpha (TNFα) could stimulate Keap1 synthesis and increase Nrf2 polyubiquitination, but these effects could be significantly inhibited by Cur treatment. This study demonstrates that Cur-induced Nrf2 activation occurs through the inhibition of inflammatory signaling-mediated upregulation of Keap1, contributing to its beneficial effects on redox homeostasis and insulin sensitivity. •Cur inhibits inflammatory signaling and Keap1expression accompanied by the activation of Nrf2 system.•Inflammation stimulated Keap1 synthesis and increased Nrf2 polyubiquitination, but these effects were inhibited by Cur.
ISSN:0006-291X
1090-2104
DOI:10.1016/j.bbrc.2019.05.010