Pathophysiology of Tumor Neovascularization

Neovascularization is essential to the process of development and differentiation of tissues in the vertebrate embryo, and is also involved in a wide variety of physiological and pathological conditions in adults, including wound repair, metabolic diseases, inflammation, cardiovascular disorders, and tumor progression. Thanks to cumulative studies on vasculature, new therapeutic approaches have been opened for us to some life-threatening diseases by controlling angiogenesis in the affected organs. In cancer therapy, for example, modulation of factors responsible for tumor angiogenesis may be beneficial in inhibiting of tumor progression. Several antiangiogenic approaches are currently under preclinical trial. However, the mechanisms of neovascularization in tumors are complicated and each tumor shows unique features in its vasculature, depending on tissue specificity, angiogenic micromilieu, grades and stages, host immunity, and so on. For better understanding and effective therapeutic approaches, it is important to clarify both the general mechanism of angiogenic events and the disease-specific mechanism of neovascularization. This review discusses the general features of angiogenesis under physiological and pathological conditions, mainly in tumor progression. In addition, recent topics such as contribution of the endothelial progenitor cells, tumor vasculogenic mimicry, markers for tumor-derived endothelial cells and pericytes, and angiogenic/angiostatic chemokines are summarized

Multiobjective optimization of a two-piece aluminum beverage bottle considering tactile sensation of heat and embossing formability

金沢大学大学院自然科学研究科知的システム創成金沢大学工学部This paper deals with a multiobjective optimization of a screw-top beverage bottle for hot vending. The bottle body has temperate touch feeling and can be embossed easily by axially imposing a cylindrical tube die with rib-shaped inner surface on the outer surface of the bottle body. Initially, a contact nonlinear analysis of fingers grasping the bottle is carried out, and the amount of heat transmitted from the hot bottle to the flesh of the finger is then calculated to evaluate the hot touch feeling. Meanwhile, the simulation of the rib-shape embossing process of the bottle body is performed to evaluate the embossing formability of different rib shape designs. Finally, using response surface approximation method and weighted sum approach, a multiobjective optimization on the shape of the rib is performed to obtain temperate touch feeling as well as better embossing formability. The amount of heat transmitted from the optimized rib-shape embossed bottle decreased at least 30% as compared with that of the regular bottle

Finite element analysis applied to ergonomic design of 2-piece aluminum beverage cans and bottles

金沢大学理工研究域機械工学系This paper has introduced the finite element analysis (FEA) into the ergonomie design to evaluate the human feelings numerically and objectively, and then into the optimization design of beverage containers considering human factors. In the design of the end of can (the lid of can), experiments and the FEA of indenting vertically the fingertip pulp by a probe and the tab of end have been done to observe force responses and to study feelings in the fingertip. A numerical simulation of finger lifting the tab for opening the can has also been performed, and discomfort in the fingertip has been evaluated numerically to present the finger-accessibility of the tab. The comparison of finger-accessibility between two kinds of tab ring shape designs showed that the tab that may have a larger contact area with the finger is better. In the design of beverage bottles served hot drinks, the FEA of tactile sensation of heat has been performed to evaluate numerically the touch feeling of the finger when holding the hot bottle. The numerical simulations of embossing process have also been performed to evaluate the formability of various rib-shape designs. The optimum design has then been done considering the hot touch feeling as well as the metal sheet formability. Copyright © 2007 by ASME

Optimum design of aluminum beverage can ends using structural optimization techniques

金沢大学大学院自然科学研究科知的システム創成金沢大学工学部This paper has tried to apply the response surface approximate method in the structural optimization techniques to develop aluminum beverage can ends. Geometrical parameters of the end shell are selected as design variables. The analysis points in the design space are assigned using an orthogonal array in the design-of-experiment technique. Finite element analysis code is used to simulate the deforming behavior and to calculate buckling strength and central panel displacement of the end shell under internal pressure. On the basis of the numerical analysis results, the response surface of the buckling strength and panel growth are approximated in terms of the design variables. By using a numerical optimization program, the weight of the end shell is minimized subject to constraints of the buckling strength, panel growth suppression and other design requirements. A numerical example on 202 end shell optimization problem has been shown in this paper. © 2005 American Institute of Physics

Ergonomics designs of aluminum beverage cans & bottles

金沢大学大学院自然科学研究科知的システム創成This paper introduced the finite element analyses into the ergonomics designs to evaluate the human feelings numerically and objectively. Two design examples in developing aluminum beverage cans & bottles are presented. The first example describes a design of the tab of the can with better finger access. A simulation of finger pulling up the tab of the can has been performed and a pain in the finger has been evaluated by using the maximum value of the contact stress of a finger model. The finger access comparison of three kinds of tab ring shape designs showed that the finger access of the tab that may have a larger contact area with finger is better. The second example describes a design of rib-shape embossed bottles for hot vending. Analyses of tactile sensation of heat have been performed and the amount of heat transmitted from hot bottles to finger was used to present the hot touch feeling. Comparison results showed that the hot touch feeling of rib-shape embossed bottles is better than that of cylindrical bottles, and that the shape of the rib also influenced the hot touch feeling. © 2005 American Institute of Physics

Ergonomic design of beverage can lift tabs based on numerical evaluations of fingertip discomfort

金沢大学大学院自然科学研究科知的システム創成This paper introduces finite element analyses to evaluate numerically and objectively the feelings in the fingertip when opening aluminum beverage cans, in order to design the shape of the tab. Experiments of indenting vertically the fingertip pulp by a probe and by tabs of aluminum beverage can ends have allowed us to observe force responses and feelings in the fingertip. It was found that a typical force-displacement curve may be simplified as a combination of three curves with different gradients. Participants feel a touch at Curve 1 of the force-displacement curve, then feel a pressure and their pulse at Curve 2, finally feel discomfort followed by a pain in the fingertip at Curve 3. Finite element analyses have been performed to simulate indenting the tab with the fingertip vertically to confirm that the simulation results agree well with the experimental observations. Finally, numerical simulations of the finger pulling up the tab of the can end has also been performed and discomfort in the fingertip has been related to the maximum value of the contact stress of the finger model. Comparisons of three designs of tab ring shape showed that the tab with a larger contact area with finger is better. © 2007 Elsevier Ltd. All rights reserved

Evaluation method of drinking ease for aluminum beverage bottles

金沢大学理工研究域機械工学系This paper has investigated effects of the bottle opening size on drinking feelings in order to improve the comfort level of consumers when drinking directly from the opening of aluminum bottle. A survey over 120 subjects has been performed based on a drinking test using three kinds of bottles with opening diameters of 28, 33 and 38 mm, respectively. Two questionnaires have been conducted. Statistical analysis results of Questionnaire 1 have shown that 33-mm opening is best for adult consumers with no matter the type of contents, gender and the mouth size. The factor analysis results of Questionnaire 2 based on Kansei Engineering have shown that drinking feeling is affected by two common factors, which considered as the flow from the bottle to the mouth and the flow adjustability. Moreover, the fluid-dynamics analysis model has been developed to simulate the bottled liquid in a drinking action consisting of survey results and experimental observations of consumers\u27 drinking actions. Numerical simulations have been performed to understand how consumers control the flow during the drinking actions. It is found that the consumers usually try to realize the ideal and preferable condition by adjusting the inclination angle of the bottle. Copyright © 2007 by ASME

Association of Dietary Acid Load with the Prevalence of Metabolic Syndrome among Participants in Baseline Survey of the Japan Multi-Institutional Collaborative Cohort Study

The association between dietary acid load and metabolic syndrome (MetS) has not been fully investigated. A cross-sectional study was performed on 14,042 men and 14,105 women (aged 35–69 years) who participated in a baseline survey of the Japan Multi-Institutional Collaborative Cohort study. Dietary acid load was assessed using the net-endogenous-acid-production (NEAP) score that is closely correlated with the rate of renal net acid excretion. MetS was diagnosed according to the Joint Interim Statement Criteria of 2009 using body-mass index instead of waist circumference. After adjusting for potential confounders, higher NEAP scores were associated with a significantly increased odds ratio (OR) of MetS, obesity, high blood pressure, and high fasting blood glucose. These associations remained significant after further adjustment for carbohydrate intake or two nutrient-pattern scores significantly associated with MetS. After adjustment for fiber, iron, potassium, and vitamin pattern scores, the OR of MetS for the highest quartile of NEAP scores, relative to the lowest quartile, was 1.25 (95% confidence interval 1.12–1.39). There was no significant interaction between sex, age, or body-mass index and NEAP. Higher dietary acid load was associated with a higher prevalence of MetS and several of its components, independently of carbohydrate intake or nutrient patterns

Unhealthy food intake restriction awareness and mortality

Background: Improving diets requires an awareness of the need to limit foods for which excessive consumption is a health problem. Since there are limited reports on the link between this awareness and mortality risk, we examined the association between awareness of limiting food intake (energy, fat, and sweets) and all-cause mortality in a Japanese cohort study. Methods: Participants comprised 58,772 residents (27,294 men; 31,478 women) aged 35–69 years who completed baseline surveys of the Japan Multi-Institutional Collaborative Cohort Study from 2004 to 2014. Hazard ratios (HRs) for all-cause mortality and 95% confidence intervals (CIs) were estimated by sex using a Cox proportional hazard model, with adjustment for related factors. Mediation analysis with fat intake as a mediator was also conducted. Results: The mean follow-up period was 11 years and 2,516 people died. Estimated energy and fat intakes according to the Food Frequency Questionnaire were lower in those with awareness of limiting food intake than in those without this awareness. Women with awareness of limiting fat intake showed a significant decrease in mortality risk (HR=0.73; 95% CI, 0.55 to 0.94). Mediation analysis revealed that this association was due to the direct effect of the awareness of limiting fat intake and that the total effect was not mediated by actual fat intake. Awareness of limiting energy or sweets intake was not related to mortality risk reduction. Conclusion: Awareness of limiting food intake had a limited effect on reducing all-cause mortality risk