OMS Atlas OCT Spatial Mapping - Limited
Brett Johnson, Danielle Galipeau, George Thomas
Abstract
This protocol describes the procedure by which the OMS Atlas serially sections an OCT block, prepares the resulting slides and samples, and then distributes the specimens for downstream analysis.
Before start
Transfer OCT blocks to OHSU Knight Histopathology Shared Resource (HSR) for sectioning and processing.
Steps
Preparation
Verify the identity of the OCT block to be cut against written request for sectioning.
Remove OCT block from -80°C
freezer and acclimate to cryostat (-20°C
) for minimum of 3h 0m 0s
.
Label all slides and cryotubes with a unique BEMS ID and Part#, corresponding to the written request and OCT spatial map (below).
A | B | C | D | E |
---|---|---|---|---|
Part# | Description | Thickness | Assay | Recipient |
1 | Superfrost Plus slide | 5µm | HE | OHSU, HSR |
2 | Superfrost Plus slide | 5µm | Cyclic Immunofluorescence (Tumor Panel) | HMS, Alyce Chen |
3 | Superfrost Plus slide | 5µm | Cyclic Immunofluorescence (Tumor Panel) | HMS, Alyce Chen |
4 | Remainder of OCT block | NA | Single Cell Indexing ATAC Sequencing | OHSU, Andrew Adey |
Sectioning
Affix OCT block to cryostat chuck.
Orient and face block to get adequate amount of core.
Note: Avoid excessive facing to reduce tissue loss.
Set cryostat to 5 micron sections.
Note: All sections cut from here on should be sequential. The serial order, adjacency, and consistent orientation of the sections are all important factors. Please note any deviations from the protocol.
Cut three sections at 5 microns (Part#1-3) and affix onto appropriately labeled slide according to OCT spatial map (step #3 above).
Place all slides and remaining OCT block in -80°C
freezer.
Note: No slides are to be fixed under this protocol.
Processing
Perform hematoxylin and eosin (H&E) staining on slide labeled Part#1 (see OCT spatial map in step #3 above).
Deliver unstained slides (Part#2 and 3) and remainder OCT block (Part#4) to BioLibrary for distribution.
Note: Keep samples frozen at all times. Store at -80°C
. Transfer/ship on dry ice.