Prepare the cutting solution according to the following final concentration (leaving room for Step 2.2):
(in H2O) 165 mM sucrose, 20 mM HEPES, 25 mM NaHCO3, 2.5 mM KCl, 1.25 mM NaH2PO4, 20 mM D-glucose, 5 mM sodium ascorbate, 3 mM sodium pyruvate, 0.5 mM CaCl2, 7 mM MgCl2. (pH ~7.3 with NaOH)
The composition can be adapted according to the specific experimental needs and preferences, without changes in slice quality. Some other working examples include, but are not limited to, the following:
i) (in H2O) 75 mM sucrose, 75 mM NaCl, 25 mM NaHCO3, 2.5 mM KCl, 1.25 mM NaH2PO4, 20 mM D-glucose, 5 mM sodium ascorbate, 3 mM sodium pyruvate, 0.5 mM CaCl2, 7 mM MgCl2.
ii) (in H2O) 110 mM choline chloride, 26 mM NaHCO3, 2.5 mM KCl, 1.25 mM NaH2PO4, 10 mM D-glucose, 11.6 mM sodium ascorbate, 3.1 mM sodium pyruvate, 0.5 mM CaCl2, 7 mM MgCl2.
iii) (in H2O) 75 mM sucrose, 87 mM NaCl, 25 mM NaHCO3, 2.5 mM KCl, 1.25 mM NaH2PO4, 10 mM D-glucose, 0.5 mM CaCl2, 3 mM MgCl2.
iv) (in H2O) 94 mM N-methyl-D-glucamine, 20 mM HEPES, 25 mM NaHCO3, 2.5 mM KCl, 1.25 mM NaH2PO4, 20 mM D-glucose, 5 mM sodium ascorbate, 3 mM sodium pyruvate, 12 mM N-acetylcysteine, 2 mM thiourea, 0.5 mM CaCl2, 10 mM MgCl2. (pH ~7.3 with HCl; 10 min recovery in at ~36 °C in the same cutting solution before switching to a specific incubation solution; see Step 4.1.iii below)