Other Publications (1)
Articles by Geneviève Acteau in JoVE
Step-specific Sorting of Mouse Spermatids by Flow Cytometry Olivier Simard*1, Frédéric Leduc*1, Geneviève Acteau1, Mélina Arguin1, Marie-Chantal Grégoire1, Marc-André Brazeau1, Isabelle Marois2, Martin V. Richter2, Guylain Boissonneault1 1Department of Biochemistry, Université de Sherbrooke, 2Department of Medicine, Université de Sherbrooke We describe a sorting strategy for mouse spermatids using flow cytometry. Spermatids are sorted into four highly pure populations, including round (spermiogenesis steps 1-9), early elongating (spermiogenesis steps 10-12), late elongating (spermiogenesis steps 13-14) and elongated spermatids (spermiogenesis steps 15-16). DNA staining, size and granulosity are used as selection parameters.
Other articles by Geneviève Acteau on PubMed
Influence of Dissolved Gases and Heat Treatments on the Oxidative Degradation of Polyunsaturated Fatty Acids Enriched Dairy Beverage Journal of Agricultural and Food Chemistry. Jul, 2008 | Pubmed ID: 18588313 The combined effect of dissolved gas composition and heat treatment on the oxidative degradation of a dairy beverage enriched with 2% linseed oil was studied. The dairy beverage was saturated with air, nitrogen, or a nitrogen/hydrogen mixture (4% hydrogen) before pasteurization or sterilization. Saturation with either nitrogen or a nitrogen/hydrogen mixture decreased the dissolved oxygen concentration in dairy beverages (Delta = 7.7 ppm), and the presence of hydrogen significantly reduced the redox potential (Delta = 287 mV). Heat treatments also reduced the oxygen content and redox potential, sterilization being more effective than pasteurization. Both pasteurization and sterilization induced the oxidative degradation of the beverages. On average, the propanal concentration increased by a factor of 2.3 after pasteurization and by a factor of 6.2 after sterilization. However, during storage, sterilized beverages resisted light-induced oxidation better than unheated or pasteurized beverages. Furthermore, saturation with nitrogen or a nitrogen/hydrogen mixture significantly reduced oxidative degradation and provided some protection against color changes during storage.