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

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

Journal of Functional Foods (Aug 2023)

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

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

Affiliations

Kun Yang: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
Jing Chen: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
Jianping Chen: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
Zhuo Wang: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
Bingbing Song: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
Rui Li: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
Saiyi Zhong: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China; Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518108, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Corresponding authors at: Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518108, China (S. Zhong).
Kit-Leong Cheong: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China; Corresponding authors at: Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518108, China (S. Zhong).

Journal volume & issue: Vol. 107
p. 105638

Abstract

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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.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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