Publications by authors named "L J Wen"

Virus encephalitis (VE), recognized as one of the common kinds of central nervous system (CNS) diseases after virus infection, has a surprising correlation with autoimmune encephalitis (AE) when autoimmune antibodies emerge in cerebrospinal fluid (CSF) or serum. Herpes simplex virus and Epstein-Barr virus are the most critical agents worldwide. By molecular mimicry, herpes viruses can invade the brain directly or indirectly.

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The nonheme iron(II) complexes containing a fluoride anion, Fe(BNPAO)(F) () and [Fe(BNPAOH)(F)(THF)](BF) (), were synthesized and structurally characterized. Addition of dioxygen to either or led to the formation of a fluoride-bridged, dinuclear iron(III) complex [Fe(BNPAO)(F)(μ-F)] (), which was characterized by single-crystal X-ray diffraction, H NMR, and elemental analysis. An iron(II)(iodide) complex, Fe(BNPAO)(I) (), was prepared and reacted with O to give the mononuclear complex -Fe(BNPAO)(OH)(I) ().

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This study analyzed the relationship between the oxygen minimum zone (OMZ) and various types of carbon, such as POC, DOC, and DIC, in the Y3 seamount area in the Western Pacific. The results indicated that the OMZ was located at 200-1000 m and a threshold of 100 μmol/kg was established for this area of the Western Pacific. The DOC and POC changed drastically out of OMZ while they were relatively stable within the OMZ due to the low oxygen.

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Nanofluidics is a system of fluid transport limited to a nano-confined space, including the transport of ions and molecules. The use of intelligent nanofluidics has shown great potential in energy conversion. However, ion transport is hindered by homogeneous membranes with uniform charge distribution and concentration polarization, which often leads to an undesirable power conversion performance.

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Most modern dietary guidelines recommend limiting lard and animal fats due to their potential link to metabolic diseases. Nevertheless, emerging evidence suggests that lard may not significantly contribute to diabetes and that moderate lard intake could even benefit lipid metabolism. This commentary suggests a reevaluation of lard’s classification as a “bad actor” in the context of diabetes, urging colleagues to give greater consideration to and empirically validate this intriguing hypothesis.

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