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Dietary polysaccharides as anti-cancer immunoadjuvants

Reference	BBS/E/F/00042722
Principal Investigator / Supervisor	Professor Nathalie Juge
Co-Investigators / Co-Supervisors	Dr Norihito Kawasaki
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	18,200
Status	Completed
Type	Institute Project
Start date	01/03/2014
End date	28/02/2015
Duration	12 months

Abstract

This study aims to identify potential anti-cancer dietary polysaccharides from natural dietary sources. Orally acquired polysaccharides can boost our body’s immune function, and may be applicable to anti-cancer immunoadjuvant therapy. In several randomised controlled trials, oral intake of a polysaccharide from mushrooms prolonged the post-surgical survival of various cancer patients (e.g. colon and gastric cancers). To further develop more promising oral immunoadjuvants, a wider range of dietary polysaccharides need to be assessed for their immune activating properties. Such anti-cancer polysaccharides will be cost-effective, potentially less toxic, and also will reduce the burden of injection. This study employs a multidisciplinary approach involving immunology and biology of carbohydrates (glycobiology) to (1) assess polysaccharides from natural sources for their immune activation function and (2) elucidate the molecular mechanisms by which the polysaccharide modulates immune function.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Diet and Health, Immunology
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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