Effect of different monosaccharides and disaccharides on boar sperm quality after cryopreservation

Gómez-Fernández, J.; Gómez-Izquierdo, E.; Tomás, C.; Mocé, E.; Mercado, E. de

doi:10.1016/j.anireprosci.2012.06.010

Cited by 55 publications

(40 citation statements)

References 49 publications

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“…No significant difference in post-thaw sperm fertilization rate was found with the addition of glucose, galactose or fructose in 6% DMSO, although the addition of glucose resulted in a higher numerical rate than the other two treatments. Flow cytometry results have demonstrated that these three monosaccharides produced similar post-thaw sperm PMI, MMP and AI values, suggesting that sugars with the same molecular weight have similar cryoprotective functions (Gómez- Fernández et al, 2012;Horváth et al, 2003). These results agree with the findings in African catfish Clarias gariepinus (Urbányi et al, 1999), mouse (Yildiz et al, 2007) and Yorkshire boar (Chanapiwat et al, 2012).…”

Section: Discussionsupporting

confidence: 85%

“…Sugars are thought to lead to more favourable osmotic pressures for the purpose of inducing sperm dehydration and reducing the incidence of intracellular ice formation, resulting in the maintenance of sperm quality during cryopreservation (Gómez-Fernández et al, 2012;Horváth et al, 2003). Glucose has been shown to play a positive role in sperm cryopreservation using the non-programmable freezing technique in farmed greenlip abalone .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Improvement in non-programmable sperm cryopreservation technique in farmed greenlip abalone Haliotis laevigata

Liu¹,

Li²,

Xu³

et al. 2014

Aquaculture

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Section: Discussionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Improvement in non-programmable sperm cryopreservation technique in farmed greenlip abalone Haliotis laevigata

Liu¹,

Li²,

Xu³

et al. 2014

Aquaculture

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“…This good performance of sucrose can be attributed to its ability to dehydrate cells at high subfreezing temperatures, thereby inhibiting ice crystal growth and allowing for rapid cooling before intracellular solute concentrations reach critical levels. In addition, sucrose has a high glass transition temperature compared with conventional permeable CPAs, allowing the long-term storage of cells at high subzero and even suprazero temperatures (Woelders et al, 1997;Gómez-Fernández et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Cryopreservation of rabbit semen using non-permeable cryoprotectants: Effectiveness of different concentrations of low-density lipoproteins (LDL) from egg yolk versus egg yolk or sucrose

Iaffaldano¹,

Iorio²,

Rosato³

et al. 2014

Animal Reproduction Science

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“…48 Gómez-Fernández et al found that disaccharides containing the same monomers with different links had similar results. 48 Additionally, disaccharides are known for being better stabilizers than monosaccharides, 41,48 and this is supported by the results presented in Figure 6.…”

Section: Influence Of Osmolarity and Compositionmentioning

confidence: 96%

Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

Pollock

Moller-Trane

et al. 2016

Tissue Engineering Part C: Methods

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There is demand for non-dimethyl sulfoxide (DMSO) cryoprotective agents that maintain cell viability without causing poor postthaw function or systemic toxicity. The focus of this investigation involves expanding our understanding of multicomponent osmolyte solutions and their ability to preserve cell viability during freezing. Controlled cooling rate freezing, Raman microscopy, and differential scanning calorimetry (DSC) were utilized to evaluate the differences in recovery and ice crystal formation behavior for solutions containing multiple cryoprotectants, including sugars, sugar alcohols, and small molecule additives. Postthaw recovery of mesenchymal stem cells (MSCs) in solutions containing multiple osmolytes have been shown to be comparable or better than that of MSCs frozen in 10% DMSO at 1°C/min when the solution composition is optimized. Maximum postthaw recovery was observed in these multiple osmolyte solutions with incubation times of up to 2 h before freezing. Raman images demonstrate large ice crystal formation in cryopreserved cells incubated for shorter periods of time (*30 min), suggesting that longer permeation times are needed for these solutions. Recovery was dependent upon the concentration of each component in solution, and was not strongly correlated with osmolarity. It is noteworthy that the postthaw recovery varied significantly with the composition of solutions containing the same three components and this variation exhibited an inverted U-shape behavior, indicating that there may be a ''sweet spot'' for different combinations of osmolytes. Raman images of freezing behavior in different solution compositions were consistent with the observed postthaw recovery. Phase change behavior (solidification patterns and glass-forming tendency) did not differ for solutions with similar osmolarity, but differences in postthaw recovery suggest that biological, not physical, methods of protection are at play. Lastly, molecular substitution of glucose (a monosaccharide) for sucrose (a disaccharide) resulted in a significant drop in recovery. Taken together, the information from these studies increases our understanding of non-DMSO multicomponent cryoprotective solutions and the manner by which they enhance postthaw recovery.

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Effect of different monosaccharides and disaccharides on boar sperm quality after cryopreservation

Cited by 55 publications

References 49 publications

Improvement in non-programmable sperm cryopreservation technique in farmed greenlip abalone Haliotis laevigata

Improvement in non-programmable sperm cryopreservation technique in farmed greenlip abalone Haliotis laevigata

Cryopreservation of rabbit semen using non-permeable cryoprotectants: Effectiveness of different concentrations of low-density lipoproteins (LDL) from egg yolk versus egg yolk or sucrose

Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

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