The effect mechanism of polysaccharides inhibit tumor immune escape: A review

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2023-08-01 DOI:10.1016/j.jff.2023.105638

Kun Yang , Jing Chen , Jianping Chen , Zhuo Wang , Bingbing Song , Rui Li , Saiyi Zhong , Kit-Leong Cheong

引用次数: 1

Abstract

A disorder of the immune system is the fundamental cause of cancer. The body can defend against external threats only when the immune system is robust. Polysaccharides are natural immune regulators that can regulate the immune function of the body at multiple levels and targets. Recent studies have shown that polysaccharides can inhibit tumor growth by stimulating the immune system, thereby promoting immune cell proliferation, increasing cytokine secretion, and regulating the immune functions of the body as a whole. However, there are few reports on the potential mechanism by which polysaccharides inhibit tumor immune escape. Therefore, this article reviews the immune anti-tumor effect of polysaccharides, the mechanism by which they inhibit tumor immune escape, and their signaling pathways, in order to provide a theoretical basis for the development of anti-tumor drugs and malignant tumor treatment.

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多糖抑制肿瘤免疫逃逸的作用机制综述

免疫系统紊乱是癌症的根本原因。只有当免疫系统强大时，身体才能抵御外部威胁。多糖是一种天然的免疫调节剂，可以在多个水平和靶点调节机体的免疫功能。近期研究表明，多糖通过刺激免疫系统抑制肿瘤生长，从而促进免疫细胞增殖，增加细胞因子分泌，调节机体整体免疫功能。然而，多糖抑制肿瘤免疫逃逸的潜在机制鲜有报道。因此，本文就多糖的免疫抗肿瘤作用、抑制肿瘤免疫逃逸的机制及其信号通路进行综述，以期为抗肿瘤药物的开发和恶性肿瘤的治疗提供理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.