Acute supplementation with a curcuminoid-based formulation fails to enhance resting or exercise-induced NRF2 activity in males and females
Purpose: Exercise and (poly)phenols may activate nuclear factor erythroid 2-related factor 2 (NRF2), a transcription factor that coordinates antioxidant synthesis. The purpose of this study was to determine whether curcuminoid supplementation augments resting and exercise-induced NRF2 activity.
Methods: In a double-blinded, randomised, between-subjects design, 14 males and 12 females performed plyometric exercise (100 drop jumps, 50 squat jumps) following 4 d supplementation with a curcuminoid-based formulation (CUR + EX; n = 13; ∼200 mg d−1 curcuminoids) or a placebo (PLA + EX; n = 13). NRF2/DNA binding in peripheral blood mononuclear cells, plasma glutathione peroxidase (GPX), and plasma cytokines (interleukin-6 [IL-6], tumour necrosis factor-alpha [TNF-α]) were measured pre-, post-, 1, 2 h post-exercise. Curcuminoid metabolites were measured 0, 1, 2 h post-administration of a single bolus.
Results: Total area under the curve for total curcuminoid metabolites was greater in CUR + EX (p < 0.01), with bioavailability peaking at 2 h post administration (CUR + EX: [0 h] 80.9 ± 117 nM [1 h] 76.6 ± 178.5 nM [2 h] 301.1 ± 584.7 nM; PLA + EX: [0 h] 10.4 ± 1.6 [1 h] 8.5 ± 2.6 [2 h] 10.6 ± 2.1). NRF2 activity did not increase in PLA + EX (p = 0.78) or CUR + EX (p = 0.76); however, curcuminoid metabolite concentrations did positively predict NRF2/DNA binding (R2 = 0.39; p = 0.02). Exercise increased IL-6 (p = 0.03) but TNF-α was unresponsive (p = 0.97) and lower across PLA + EX (p = 0.03). GPX activity was higher in CUR + EX (p < 0.01) but not in PLA + EX (p = 0.94).
Conclusion: Supplementation with a curcuminoid-based formulation failed to augment resting or exercise-induced NRF2/DNA binding; however, higher concentrations of curcuminoid metabolites predicted NRF2/DNA binding response, suggesting effects may be dependent on bioavailability.
History
School
- Sport, Exercise and Health Sciences
Published in
Food & FunctionPublisher
Royal Society of Chemistry (RSC)Version
- VoR (Version of Record)
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© The Author(s)Publisher statement
This article is an Open Access article published by Royal Society of Chemistry and distributed under the terms and conditions of the Creative Commons Attribution 3.0 Unported (CC BY 3.0) license (https://creativecommons.org/licenses/by/3.0/).Acceptance date
2024-10-06Publication date
2024-10-07Copyright date
2024ISSN
2042-6496eISSN
2042-650XPublisher version
Language
- en