Confocal scanning laser microscopy with complementary 3D image analysis allows quantitative studies of functional state of ionoregulatory cells in the nile tilapia (Oreochromis niloticus) following salinity challenge

2013 ◽  
Vol 76 (4) ◽  
pp. 412-418 ◽  
Author(s):  
Sophie Fridman ◽  
Krishen J. Rana ◽  
James E. Bron
Keyword(s):  
Oreochromis Niloticus ◽  
Confocal Scanning Laser Microscopy ◽  
3D Image ◽  
3D Image Analysis ◽  
Quantitative Studies ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Scanning Laser Microscopy ◽  
Confocal Scanning ◽  
Confocal Scanning Laser ◽  
Salinity Challenge

Computer-Assisted Analysis of Multi-Color Confocal Microscopic Datasets: Automated Light Microscopic Discrimination of Synaptic Relationships

1996 ◽  
Vol 54 ◽  
pp. 284-285
Author(s):  
M Wessendorf ◽  
A Beuning ◽  
D Cameron ◽  
J Williams ◽  
C Knox
Keyword(s):  
Nerve Fibers ◽  
Confocal Scanning Laser Microscopy ◽  
Computer Assisted ◽  
Nerve Terminals ◽  
Neuronal Somata ◽  
Scanning Laser Microscopy ◽  
Confocal Scanning ◽  
Entire Cell ◽  
Confocal Scanning Laser ◽  
Assisted Analysis

Multi-color confocal scanning-laser microscopy (CSLM) allows examination of the relationships between neuronal somata and the nerve fibers surrounding them at sub-micron resolution in x,y, and z. Given these properties, it should be possible to use multi-color CSLM to identify relationships that might be synapses and eliminate those that are clearly too distant to be synapses. In previous studies of this type, pairs of images (e.g., red and green images for tissue stained with rhodamine and fluorescein) have been merged and examined for nerve terminals that appose a stained cell (see, for instance, Mason et al.). The above method suffers from two disadvantages, though. First, although it is possible to recognize appositions in which the varicosity abuts the cell in the x or y axes, it is more difficult to recognize them if the apposition is oriented at all in the z-axis—e.g., if the varicosity lies above or below the neuron rather than next to it. Second, using this method to identify potential appositions over an entire cell is time-consuming and tedious.

scholarly journals In Vivo Confocal Scanning Laser Microscopy of Human Skin: Melanin Provides Strong Contrast

1995 ◽  
Vol 104 (6) ◽  
pp. 946-952 ◽  
Author(s):  
Milind Rajadhyaksha ◽  
Melanie Grossman ◽  
Dina Esterowitz ◽  
Robert H. Webb ◽  
R Rox Anderson
Keyword(s):  
Human Skin ◽  
Scanning Laser ◽  
Confocal Scanning Laser Microscopy ◽  
Laser Microscopy ◽  
Scanning Laser Microscopy ◽  
Confocal Scanning ◽  
Confocal Scanning Laser ◽  
Strong Contrast

Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

2001 ◽  
Vol 68 (3) ◽  
pp. 417-427 ◽  
Author(s):  
MARK A. E. AUTY ◽  
MYRA TWOMEY ◽  
TIMOTHY P. GUINEE ◽  
DANIEL M. MULVIHILL
Keyword(s):  
Fat Distribution ◽  
Scanning Laser ◽  
Confocal Scanning Laser Microscopy ◽  
Mozzarella Cheese ◽  
Major Step ◽  
Milk Chocolate ◽  
Laser Microscopy ◽  
Scanning Laser Microscopy ◽  
Confocal Scanning ◽  
Confocal Scanning Laser

Confocal scanning laser microscopy (CSLM) methods were developed to identify fat and protein in cheeses, milk chocolate and milk powders. Various fluorescent probes were assessed for their ability to label fat or protein in selected food products in situ. Dual labelling of fat and protein was made possible by using mixtures of probes. Selected probes and probe mixtures were then used to study (a) structure development of Mozzarella cheese during manufacture and ripening, and (b) the distribution of fat and protein in milk chocolate made with milk powders containing varying levels of free fat. Microstructural changes in the protein and fat phases of Mozzarella cheese were observed at each major step in processing. Aggregation of renneted micelles occurred during curd formation; this was followed by amalgamation of the para-casein into linear fibres during plasticization. Following storage, the protein phase of the Mozzarella became more continuous; entrapping and isolating fat globules. Chocolate made with a high free-fat spray-dried powder blend showed a homogeneous fat distribution, similar to that of chocolate made with roller-dried milk. Chocolate made with whole milk powder containing 10 g free fat/100 g fat showed a non-homogeneous fat distribution with some fat occluded within milk protein particles. These differences in fat distribution were related to Casson yield value and Casson viscosity of the chocolates.

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