马尾藻属藻类多糖对猪卵母细胞体外成熟及凋亡的影响

The Relation of Sargassum Polysaccharide with In Vitro Maturation and Livability of Porcine Oocyte

本研究就马尾藻属藻类多糖对猪卵母细胞的体外成熟及凋亡进行了探索:试验一证明,体外培养46h～48h时,成熟液添加马尾藻属藻类多糖能促进卵丘细胞扩展,添加20mg/ml马尾藻属藻类多糖能提高核成熟率(41.8%),与对照组29.3%的核成熟率相比,二者差异显著;试验二证明,添加马尾藻属藻类多糖可延长猪卵母细胞体外存活时间,体外培养第16d,在含有0、5mg/ml、20mg/ml马尾藻属藻类多糖培养液中的猪卵母细胞存活率分别为2.6%、18.9%、23.0%,添加与否差异显著。

This research was carried out to study the effect of sargassum polysaccharide on in vitro maturation of porcine:test one show when porcine oocyte cultured in vitro for46h ～48h,sargassum polysaccharide in mature medium benefit the extension of cumulus cells,20mg /ml sargassum polysaccharide benefit in vitro maturation.In test two,comparing with control group,5mg /ml and20mg /ml sargassum polysaccharide increase the livability of porcine oocyte at day16,the difference is significant .