Recent 2 decades, including in vitro maturation (IVM), assisted reproductive technologies (ARTs) achieved noteworthy development. However the efficiency of ARTs with in vitro matured oocytes is still lower than that with in vivo oocytes. To overcome those limitations, many researchers attempted to adapt co-culture system during IVM and consequently maturation efficiency has been increased. The beneficial effects of applying co-culture system is contemplated base on communication and interaction between various somatic cells and oocytes, achievement of paracrine factors, and spatial effects of extracellular matrix (ECM) from somatic cell surface. The understanding of co-culture system can provide some information to narrow the gap between in vitro and in vivo. Here we will review current studies about issues for understanding cu-culture system with various somatic cells to improve in vitro maturation microenvironment and provide bird view and strategies for further studies.

본 연구에서는 녹두의 가수분해조건에 따른 특성을 조사하였다. 그 결과 온도에 따른 효소제 처리구(-amylase와 protease 각각 0.1%(w/w))가 무처리구(대조구)에 비하여 전반적으로 우수하였다. 녹두전분의 최적 가수분해를 위하여 효소제 -amylase 0.08% 처리가 가장 우수하였으며, 녹두단백의 가수분해를 위하여 Protease를 혼합하여 분석한 결과 -amylase 0.08% (w/w)와 protease 0.12% (w/w)를