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不同培养条件下欧洲鳗鲡胸鳍传代细胞的生长优势
引用本文:毛凝,郑在予,林天龙.不同培养条件下欧洲鳗鲡胸鳍传代细胞的生长优势[J].福建农业学报,2012,27(3):222-226.
作者姓名:毛凝  郑在予  林天龙
作者单位:1. 福建省农业科学院畜牧兽医研究所,福建福州,350013
2. 福建省农业科学院生物技术研究所,福建福州,350003
基金项目:福建省科技计划项目——省属公益类科研院所基本科研专项
摘    要:为建立欧洲鳗鲡病毒性疾病分离、鉴定的细胞模型,以欧洲鳗鲡胸鳍细胞人工培养适应株(第21代)为试验材料,采用人工培养基体外传代培养的方法,探讨欧洲鳗鲡胸鳍传代细胞体外培养的最适条件。观察比较不同培养基(L-15、RPMI-1640、高糖型DMEM)、血清成分(BS和FBS)及其浓度(5%、10%、15%、20%)对欧洲鳗鲡胸鳍细胞生长状态的影响。结果表明:含有10%胎牛血清(FBS)的L-15培养基最适合欧洲鳗鲡胸鳍细胞的生长。

关 键 词:欧洲鳗鲡  细胞培养  优化培养

The Growth Advantage of the Pectoral Fin Cells of Anguilla Anguilla Under Different Culture Conditions
MAO Ning , ZHENG Zai-yu , LIN Tian-long.The Growth Advantage of the Pectoral Fin Cells of Anguilla Anguilla Under Different Culture Conditions[J].Fujian Journal of Agricultural Sciences,2012,27(3):222-226.
Authors:MAO Ning  ZHENG Zai-yu  LIN Tian-long
Institution:1.Institute of Animal Husbandry and Veterinary Medicine,Fujian Academy of Agricultural Sciences, Fuzhou,Fujian 350013,China;2.Institute of Biotechnology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China)
Abstract:For establish a cell model of Anguilla Anguilla which can be used for isolation and identification of Anguilla Anguilla virus,the pectoral fin cells of Anguilla Anguilla(the 21st generation) were used in this study.The pectoral fin cells of Anguilla Anguilla were cultured in artificial medium in vitro to explore the optimum conditions.The pectoral fin cells of Anguilla Anguilla were cultured under different mediums(L-15,RPMI-1640,and DMEM),different serums(BS,FBS),and different serum concentrations(5%,10%,15%,and 20%).In different time points,the cells were collected and counted,and then the growth curves of the cells were drawn.The effects of the different conditions on the proliferation of the pectoral fin cells were evaluated by the growth curves.The results showed the L-15 was the optimum medium,while RPMI-1640 took the second place and DMEM was the poorest;FBS was better than BS,while 10%FBS was the best concentration.
Keywords:Anguilla Anguilla  cell culture  optimum culture
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