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Background: ClC-3, a member of the ClC family, is predicted to have six isoforms, ClC-3a to -3f, with distinct N- and C-terminal amino acid sequences. There have been conflicting reports on the properties of ClC-3a (also known as the N-terminal short form of ClC-3) and ClC-3b (the N-terminal long form of ClC-3) as plasmalemmal Cl(-) channels. Meanwhile, little is known about other isoforms. The amino acid sequence of ClC-3d (a C-terminal variant of the short form) listed in the NCBI database was derived from the genomic sequence, but there has been no experimental evidence for the mRNA.
Methods: PCR-cloning was made to obtain the full coding region of ClC-3d from mouse liver. Its molecular expression on the plasma membrane was microscopically examined in HEK293T cells transfected with GFP-tagged ClC-3d. Its functional plasmalemmal expression and the properties of currents were studies by whole-cell recordings in the cells transfected with ClC-3d.
Results: The cloned ClC-3d was found to be the only isoform which has an N-terminal amino acid sequence identical to ClC-3a. When introduced into HEK293T cells, a minor fraction of exogenous ClC-3d proteins was detected at the plasma membrane, and activation of anion currents was observed at neutral pH under normotonic conditions. The properties of ClC-3d currents were found to be shared by ClC-3a-mediated currents. Also, both ClC-3d and -3a currents were found to be sensitive to Cd(2+). ClC-3d overexpression never affected the endogenous activity of acid- or swelling-activated anion channels.
Conclusion: We thus conclude that plasmalemmal ClC-3d, like ClC-3a, mediates Cd(2+)-sensitive outwardly rectifying anion currents and that ClC-3d is distinct from the molecular entities of acid- and volume-sensitive anion channels.
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http://dx.doi.org/10.1159/000358633 | DOI Listing |
ACS Nano
September 2025
Eastern Institute for Advanced Study, Eastern Institute of Technology, Ningbo, Zhejiang 315200, P. R. China.
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Department of Mechanical, Aerospace & Biomedical Engineering, University of Tennessee, Knoxville, Knoxville, TN, 37996, USA.
3D printing, as a versatile additive manufacturing technique, offers high design flexibility, rapid prototyping, minimal material waste, and the capability to fabricate complex, customized geometries. These attributes make it particularly well-suited for low-temperature hydrogen electrochemical conversion devices-specifically, proton exchange membrane fuel cells, proton exchange membrane electrolyzer cells, anion exchange membrane electrolyzer cells, and alkaline electrolyzers-which demand finely structured components such as catalyst layers, gas diffusion layers, electrodes, porous transport layers, and bipolar plates. This review provides a focused and critical summary of the current progress in applying 3D printing technologies to these key components.
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Department of Biomedical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, 603110, Tamil Nadu, India.
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November 2025
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address:
Flammulina velutipes is a major edible fungus with abundant yield and mature industrial production technology. Its main functional component, Flammulina velutipes polysaccharide, has huge development and utilization value. In light of the current uncertainty regarding the mechanisms by which Flammulina velutipes polysaccharides prevent colonic cell pyroptosis, the mechanisms of ultrasound-extracted Flammulina velutipes polysaccharide (FVPU2) in inhibiting colonic cell pyroptosis in mice were investigated, and compared with Flammulina velutipes polysaccharide extracted via hot water extraction (FVPH2).
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College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China. Electronic address:
The formation and recrystallization of ice crystals during freezing causes irreversible structural damage to the dough matrix, which is characterized by the cold denaturation of the gluten protein structure and the degradation of the gluten network structure. Polysaccharides are widely used to improve the quality of frozen dough owing to their excellent water-holding and viscosity. Current research has shown that polysaccharides mitigate the physical damage of ice crystals on the gluten protein structure mainly by modifying the water status of frozen dough to inhibit the ice crystallization process.
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