Chlorogenic acid improves the quality of boar semen subjected to cooled storage at 15°C

Abstract

The aim of this study was to investigate the effect of chlorogenic acid (ChA) in boar semen stored at 15°C. Twelve ejaculates were processed into insemination doses at different concentrations of ChA (0.0, 1.5, 3.0, 4.0 and 6.0 mg/ml) or vitamin E (200 μl/ml) as positive control. Semen was analysed after 0, 24 and 72 hr of storage. ChA improved (p < .05) sperm motility, acrosome integrity and mitochondrial activity in all periods of storage. Furthermore, after 24 hr of storage, ChA above 1.5 mg/ml supported the sperm viability until 120 min after reheating (p < .05). Both ChA and vitamin E were similarly efficient in increasing the antioxidant capacity of semen, reducing the malondialdehyde levels before and after 72 hr of storage (p < .05). However, with 72 hr of storage, ChA at 3.0 mg/ml improved the mitochondrial activity over vitamin E (p < .05). In conclusion, results suggest that the concentration of 3.2 mg/ml of ChA is the best for semen stored for up to 24 hr. However, for semen stored for a longer period, 6.0 mg/ml or more should be used.

Addition of chlorogenic acid and caffeine during the processing of cooled boar semen

“…Thus, alternatives that can prolong sperm resistance time after re-warming are important. Pereira et al (2018), evaluating different doses of ChA (0.0, 1.5, 3.0, 4.0 and 6.0mg/ml) concluded that the concentration of 3.2mg/ml of this substance is the best for semen stored for 24h. However, for semen stored for a longer period, 6.0mg/ml or more should be used.…”

“…This solution was then added to the volume of semen that contained 1.5 billion sperm. After, BTS at 37°C were then added until the final volume of 40ml, so that each insemination dose contained 4.5mg of ChA per ml of semen (Pereira et al, 2018). Two inseminate doses were processed with ChA and two without this substance.…”

“…The chlorogenic acid (ChA) is a polyphenol known for its antioxidant properties in vitro (Rice-Evans et al, 1996) that has been associated with suppressing the activation of transcription factors induced by ROS (Xu et al, 2010). Recently, a study has proved the efficiency of ChA in improving the quality of the cooled boar semen (Pereira et al, 2018). Thus, the addition of antioxidants could have a beneficial effect on increasing the useful storage time of boar semen.…”

Protective Effect of Chlorogenic Acid on Human Sperm: In Vitro Studies and Frozen–Thawed Protocol

“…It displays different pharmacological activities such as antioxidant, anti-inflammatory, anti-microbial, hepatoprotective, anticancer, anti-lipidemic, and anti-diabetic [ 29 ]. A concentration of 100 µM CGA yielded beneficial effects on sperm motility, viability, and plasma membrane integrity in boar semen during freezing [ 30 ] and cooling at 15 °C [ 31 , 32 ]. CGA also displayed a positive effect in in vitro production of porcine embryos and a protection against DNA damage induced by OS in oocytes [ 33 ].…”

Chlorogenic acid and its role in biological functions: an up to date

“…Here, we summarize recent literature on the effects of CGAs on different features of health (Table 1 (Tab. 1) ; References in Table 1: Bao et al, 2018[ 2 ]; Chen et al, 2017[ 3 ]; Chen et al, 2018[ 4 ]; Cheng et al, 2019[ 5 ]; Ding et al, 2017[ 7 ]; Gao et al, 2018[ 4 ]; Guo and Li, 2017[ 9 ]; Huang et al, 2017[ 10 ]; Kaneda et al, 2018[ 11 ]; Kato et al, 2018[ 12 ]; Kim et al, 2018[ 13 ]; Lee and Lee, 2018[ 14 ]; Li et al, 2018[ 15 ]; Liu et al, 2017[ 16 ]; Lou et al, 2016[ 17 ]; Ma et al, 2018[ 18 ]; Martínez et al, 2017[ 20 ]; Mei et al, 2018[ 21 ]; Miao et al, 2017[ 22 ]; Moghadam et al, 2017[ 23 ]; Nguyen et al, 2017[ 25 ]; Park et al, 2017[ 26 ]; Pereira et al, 2018[ 27 ]; Refolo et al, 2018[ 28 ]; Sanchez et al, 2017[ 29 ]; Siebert et al, 2018[ 31 ]; Song et al, 2018[ 32 ]; Tan et al, 2016[ 34 ]; Vukelić et al, 2018[ 37 ]; Wang et al, 2016[ 38 ]; Wei et al, 2018[ 39 ]; Xue et al, 2017[ 40 ]; Yamagata et al, 2018[ 41 ]; Yan et al, 2017[ 42 ]; Yan et al, 2018[ 43 ]; Yang et al, 2017[ 44 ]; Ye et al, 2016[ 45 ]; Yuan et al, 2017[ 46 ]; Yun and Lee, 2017[ 47 ]; Zhang et al, 2017[ 48 ]; Zhou et al, 2016[ 50 ]; Zhu et al, 2018[ 51 ]).…”