[Histonet] Oil red o_Dextrin_reg

[John Kiernan]

The addition of dextrin dates from Catalano & Lillie 1975 Stain Technol. 50(5): 297-299. 
http://pdfserve.informaworld.com.proxy1.lib.uwo.ca:2048/882566_770885140_788730753.pdf
They showed that adding dextrin more than trebled the dye content of a supersaturated solution of oil red O in 60% isopropanol, and also increased the shelf life of the solution. These authors did not say what kind of dextrin they used. Dextrin had earlier been added to Weigert-type elastin stains by French 1928 Stain Technol. 4(1): 11-12, who also did not specify a type of dextrin.
 
Lamar Jones, in Chapter 11 of Theory and Practice of Histological Techniques (5th ed, ed. Bancroft & Gamble 2002), p.208 states: "Dextrin, bacteriological grade or Type III from Sigma, from corn starch." Does anyone know of a published comparison of different types of dextrin?
 
John Kiernan
Dept of Anatomy & Cell Biology
University of Western Ontario
London, Canada
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----- Original Message -----
From: abi jag <abijag76 <@t> yahoo.co.in>
Date: Friday, July 24, 2009 7:45
Subject: [Histonet] Oil red o_Dextrin_reg
To: histonet <@t> lists.utsouthwestern.edu

> Dear Members,
> I am trying to standardize the oil red o staining method in 
> murine frozen tissues using Churukian method.
> 
> I am having following queries.
> 
> 1. The type and source of aqueous dextrin used in the staining 
> procedure.Search in sigma catalogue provided different types of 
> dextrin (dextrin from corn,maize and pottao starch etc). I want 
> to know which should be used exactly in this procedure. 
> Unfortunately, I am not having the article published in Journal 
> of histotechnology to refer. Can any one please throw some light 
> on the type of the dextrin to be used and the source to buy if any.
> 
> 2. Again the procedure mentions a counter stain called acidified 
> Lillie-Mayer hematoxylin. If there is any composition available 
> to prepare the same or that could be purchased directly from the 
> manufacturers (I have seen Dako is having the one).
> 
> Please clarify these two things
> 
> Thanks for all your help
> 
> Abijag
> 
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