摘要
以CZB为基础培养液 ,培养小鼠 2、4、8 细胞胚胎的卵裂球 ,研究葡萄糖、牛磺酸和胰岛素对1 2卵裂球体外发育的影响及 1 4、1 8和 2 8卵裂球的体外发育规律。 2 细胞胚胎卵裂球在CZB中和在添加牛磺酸的CZB中培养 ,其囊胚发育率 (分别为 92 %、89% )无显著差异 (P >0 .0 5 )。胰岛素在少量葡萄糖存在的情况下 ,不影响卵裂球的囊胚发育率 ;在无葡萄糖时 ,卵裂球的囊胚发育率(38% )显著降低。牛磺酸在无葡萄糖时 ,也不能改善胰岛素的抑制作用 (42 % ) ,在有少量葡萄糖存在时 ,两者也不表现出互相促进作用 (85 % )。昆明×昆明胚胎形成的 1 2卵裂球的囊胚发育率(87% )与Balb c×C5 7的F1胚胎形成的卵裂球的囊胚发育率 (83% )没有显著差异 (P >0 .0 5 )。两者均显著高于Balb c×Balb c和C5 7×C5 7胚胎形成的 1 2卵裂球的囊胚发育率 (分别为 4 4 %、38% ) ,后两者无显著差异 (P >0 .0 5 )。 1 4、1 8和 2 8卵裂球的囊胚发育率分别为 4 6 %、2 3%和33%。 1 4卵裂球的囊胚细胞数 (13.5 6 )和 2 8卵裂球的囊胚细胞数 (14.89)没有显著差异 ,两者都显著高于 1 8卵裂球的囊胚细胞数 (8.5 6 )。
Mouse 1/2(single blastomere derived from 2?cell embryo),1/4, 1/8 and 2/8(two blastomeres derived from 8?cell embryo) blastomeres were cultured in CZB with or without glucose, taurine and insulin respectively. The blastocyst rates (92% and 89%) were not different significantly(P>0.05) for 1/2 blastomeres cultured in CZB and CZB with taurine respectively. Washing the single blastomeres in CZB with glucose before culture in CZB with insulin, the blastocyst rate was not influenced (87% vs 92%) (P>0.05), while the rate decreased significantly (38%) (P<0.05) if not pretreated as so. Not rinsed in CZB with glucose, the blastocyst rate was not improved in CZB with taurine and insulin (42%). The blastocyst rate of 1/2 blastomere derived from KM×KM embryos and that of Bal b/c×C57F1 embryos were not different significantly(87% vs 83%) (P>0.05), either of them higher significantly than that of Bal b/c×Bal b/c and C57×C57 embryos(P<0.05), and there was not difference between the two latters(44% vs 38%) (P>0.05).The blastocyst rates of 1/4, 1/8 and 2/8 blastomeres were 46%?23%和33% respectively. The cell number of blastocysts derived from 1/4 blastomeres and that of 2/8 blastomeres were not different significantly(13.56±1.15 vs 14.89±2.12), either was more than that(8.56±1.17) of 1/8 blastomeres significantly.
出处
《生物技术通讯》
CAS
2000年第3期171-174,共4页
Letters in Biotechnology
基金
国家"九五"攻关项目 (项目号 96 A2 3 0 6 0 5)
关键词
卵裂球
体外培养
小鼠
blastomere
in vitro culture
mouse
