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作 者:刘成军 涂艳琴 王蔼明[2] 商微[2] 王伟周[2] 李敏[2] 沈玉良[2] LIU Chengjun;TU Yanqin;Wang Aiming;SHANG Wei;WANG Weizhou;LI Min;SHEN Yuliang(Reproductive Center,Xijiang hospital,Zhaoqing 526000,China;Reproductive Center,Navy General Hospital,Beijing 100048,China)
机构地区:[1]肇庆西江医院生殖中心,肇庆526000 [2]海军总医院生殖中心,北京100048
出 处:《广州医药》2019年第3期40-44,共5页Guangzhou Medical Journal
摘 要:目的本研究以ICSI后未成熟卵母细胞为研究对象,分析比较卵母细胞不同发育阶段冷冻对其后续效果的影响,评估ICSI后未成熟卵母细胞的利用价值。方法未成熟卵母细胞直接成熟培养(新鲜组)与玻璃化冷冻后成熟培养(冷冻组)的成熟率,并利用孤雌激活的方法比较卵母细胞的发育潜力。结果发现新鲜组与冷冻组体外培养卵母细胞成熟率、受精率、卵裂率、优质胚胎率和囊胚率均无差异(P>0.05)。但两组的GV期卵母细胞成熟率低于MI期(P<0.05),且冷冻组的GV期卵母细胞受精率低于MI期(P<0.05)。不过裸卵体外成熟培养效果欠佳,特别是对GV期卵母细胞,体外成熟培养后的卵母细胞发育潜力低下,无囊胚形成。结论ICSI后未成熟卵母细胞的冷冻对卵母细胞的发育潜力没有明显影响,但体外成熟培养的卵母细胞发育潜力低下,有待进一步提高体外成熟培养技术。Objective In this study,the immature oocytes after ICSI were used to analyze the effects of freezing on the subsequent development of oocytes at different developmental stages,and to evaluate the utilization value of immature oocytes after ICSI(intracytoplasmic sperm injection). Methods The immature oocytes was directly cultured (fresh group) and matured after vitrification (frozen group),and the development potential of the oocytes was compared by parthenogenetic activation. Results There was no significant difference in the oocyte maturation rate,fertilization rate,embryo cleavage rate,high quality embryo rate and blastocyst rate between the fresh and frozen groups ( P >0.05). However,the maturation rate of GV oocytes in the two groups was lower than MI oocytes ( P <0.05),and the fertilization rate of GV oocytes in the frozen group was lower than MI oocytes ( P <0.05). However,the in vitro maturation of naked oocytes was not effective,especially for GV oocytes,the oocyte development potential after in vitro maturation was low,there was no blastocyst formation. Conclusion The freezing of immature oocytes after ICSI has no significant effect on the development potential,but the development potential of naked oocytes matured in vitro was low,and the in vitro maturation culture technology of naked oocyte needs to be further improved.
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