Kun Yang , Jing Chen , Jianping Chen , Zhuo Wang , Bingbing Song , Rui Li , Saiyi Zhong , Kit-Leong Cheong
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The effect mechanism of polysaccharides inhibit tumor immune escape: A review
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.
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.
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