Curcumin increased BK protein stability via inhibition of degradation pathways.

<p>(A) Effect of curcumin on BK protein stability was examined with cycloheximide-chase assay. Western blot analysis showed that treatment with 10μM curcumin prolonged BK protein half-life. (B) Graphic representation of densitometric data showing the remaining BK protein level in Fig 7A (n = 3). (C) Effect of curcumin on BK protein in the presence and absence of proteasomal inhibitor, MG132. Western blot analysis showed that the increase of BK protein level was abolished by the proteasome inhibitor, MG132 (5 μM). Inhibitors were applied 1 h before the administration of curcumin. (D) Graphic representation of densitometric data of the BK protein level in Fig 7C (n = 3). * <i>p</i> < 0.05; n.s., not significant.