​Professor Qiao Xuguang and Associate Professor Li Ningyang of Shandong Agricultural University jointly elaborated on "Research Progress of Dietary Polysaccharides as Anticancer Drugs: Structure-Activity Relationship"

On March 12, 2021, Associate Professor Li Ningyang from the Fruit and Vegetable Processing Team of Shandong Agricultural University and Professor Xiao Jianbo from Vigo University published an online publication titled "Trends in Food Science & Technology" (IF=11.
077) in the internationally renowned journal (TOP1) Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship" review article.
Shandong Agricultural University is the first signing unit and corresponding author unit of the article, Associate Professor Li Ningyang is the first author, and PhD student Wang Chaofan is the joint first author.
Professor Xiao Jianbo from Vigo University, Professor Qiao Xuguang and Professor Tang Xiaozhen from Shandong Agricultural University are the corresponding authors.
This research was supported by the National Natural Science Foundation of China (31972000), the Shandong Provincial Key Science and Technology Innovation Project (2019JZZY020607) and the European Regional Development Fund SusMAPWaste project (SMIS 104323, code: 89).

Introduction of Achievements

background

With the current increase in cancer cases, the advantages of nutritional dietary supplements and side-effect-free treatments have gradually attracted researchers' attention.
Natural anti-cancer polysaccharides have shown great potential.

Research scope and methods

Natural polysaccharides from different sources have different structures and anti-cancer activities.
However, due to its inherent physical and chemical properties, such as poor water solubility, small molecular weight, and low degree of branching, it is difficult to compare the biological activity of synthetic drugs.
However, some chemical modification methods (such as sulfation, phosphorylation, selenization and zincation) can significantly increase its water solubility, molecular weight and anti-cancer activity by grafting other groups.

Main research results and conclusions

The anti-cancer mechanism and application research of polysaccharides from different sources has become a hot spot.
Polysaccharides have immunomodulatory activity and low toxic and side effects, and are considered anti-tumor drugs.
Many polysaccharides have been used in clinical treatment or adjuvant treatment.
However, some polysaccharides have complex structures and unclear anti-cancer mechanisms, which limit their further research and clinical application.
Therefore, to clarify the anti-tumor effects of different sources of polysaccharides and their relationship, and to explore the combined application of anti-cancer polysaccharides, chemotherapeutics and anti-cancer vaccine adjuvants is of great significance to human anti-tumor.

Innovation/application prospects

The anti-cancer effect of polysaccharides is a complex process, and multiple anti-cancer mechanisms of polysaccharides are independent and interrelated.
Various anti-tumor mechanisms of polysaccharides have been reported before.
This content is enriched by reviewing the anti-tumor effects of polysaccharides from different sources and their relationships.
The inhibitory effects of natural polysaccharides on tumors are explained from several key aspects such as regulation of cell cycle, regulation of apoptosis-related genes and signal transduction pathways, influence on tumor angiogenesis and metastasis, and enhancement of immune function.
The anti-cancer polysaccharides and chemotherapeutic drugs are preliminarily discussed.
The combined application of anti-cancer vaccine adjuvants provides a basis for the development and application of anti-cancer polysaccharides.

Expert profile

Professor Qiao Xuguang

Qiao Xuguang , male, Ph.
D.

Successively presided over the National Natural Science Foundation of "Enzyme Control Technology for the Production of Garlic Functional Flavor Substances", "The Mechanism and Control of Garlic Greening", "The Biosynthesis Pathway and Structure Analysis of Garlic Greening Pigment", "The Quality Formation of Black Garlic" 4 items including mechanism and control"; undertaking 1 item of the national "Tenth Five-Year Plan" "Apple Processing Technology Innovation System and Development Strategy Research", the national "863" plan "Research and development of high value-added functional seasonings and flavors"1 One item, the National "Eleventh Five-Year" Science and Technology Support Plan "Development and Industrialization Demonstration of Apple Pectin Series Products and High-quality Apple Juice"; presided over the completion of Shandong Natural Science Foundation, Shandong Provincial Science and Technology Department, Shandong Provincial Department of Education, Jiangsu Province There are 15 scientific research projects such as the special transformation of major scientific and technological achievements.
Won one third prize of Shandong Provincial Science and Technology Progress Award and one authorized invention patent.
He has presided over the factory design, equipment selection and process design of many food factories.
He has published more than 80 papers in journals such as J.
of Food Sci.
, J.
Sep.
Sci.
, Chinese Journal of Food Science, Food Science, Journal of Agricultural Engineering, Journal of Horticulture, Food and Fermentation Industry, and edited 7 books.

Professor Li Ningyang

Li Ningyang , male, born in July 1979, PhD in Food Science, Postdoctoral in Horticulture, Visiting Scholar at the University of Hawaii, Associate Professor, School of Food Science and Engineering, Shandong Agricultural University, Master Tutor, Shandong Agricultural University 1512 Level 3.
In 2016, the Shandong Provincial Science and Technology Department and the Provincial Party Committee Organization Department selected Jinxiang County Science and Technology Deputy Magistrate, Executive Deputy Director of Shandong Garlic Engineering Center, Secretary-General of International Food Nutrition and Safety Association (Spain), Director of Shandong Food Science and Technology Association, Shandong Province Chengwu Science and Technology Commissioner of Science and Technology Department, Deputy Mayor of Science and Technology of Guanxian County in 2020.

Long-term commitment to the research on the basic theories and intensive processing technology of characteristic fruits and vegetables such as onion, ginger and garlic, focusing on the research on key issues of the entire industry chain such as the planting technology of the garlic industry and intensive processing technology.
In the past five years, he presided over 1 general project of the National Natural Science Foundation of China, 2 key R&D plans of Shandong Province, and 2 industrial upgrading projects of Shandong Agricultural Science and Technology Park; key players participated in the National Natural Science Foundation, the 13th Five-Year National Key R&D Program, and the Ministry of Agriculture There are 6 national-level topics including scientific research projects for public welfare industries.
Published more than 30 academic papers, of which 20 were collected by SCI, 24 were authorized garlic patents, one was awarded the third prize of 2017 Shandong University Science and Technology Award, and one was awarded the 2016 Shandong Science and Technology Market Golden Bridge Award for Outstanding Projects.

Long-term in-depth promotion and service of technical achievements in onion, ginger and garlic production areas and enterprises have played an active role in helping poverty alleviation through science and technology, revitalizing rural areas, and driving garlic farmers out of poverty and becoming rich.

Wang Chaofan master student

Chaofan Wang is a 2020 Ph.
D student at Shandong Agricultural University.

(The article "Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship" was published in Trends in Food Science & Technology in March 2021.