In vitro comparison of egg yolk–based and soybean lecithin–based extenders for cryopreservation of ram semen

Forouzanfar, Mohsen; Sharafi, Mohsen; Hosseini, Sayyed Morteza; Ostadhosseini, S.; Hajian, Mehdi; Hosseini, Leila; Abedi, Parvaneh; Nili, Nafiseh; Rahmani, Hamidreza; Nasr-Esfahani, Mohammad Hossein

doi:10.1016/j.theriogenology.2009.10.005

Cited by 176 publications

(168 citation statements)

References 36 publications

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“…Kitle hareketi (3)(4)(5) ve >%70 motiliteye sahip ejakülatlar birleştirildi (pooling). Pooling yapılan sperma dört gruba bölündü ve %1, %3, %6 (L1, L3 ve L6) lesitin veya %20 yumurta sarısı (EY20) içeren sulandırıcılar ile 1/5 (sperma/sulandırıcı) oranında iki aşamalı sulandırma yöntemi kullanılarak sulandırıldı.…”

Section: öZetunclassified

“…Extenders with different cryoprotectants such as glycerol have been used to protect various cell compartments [5,6] . Semen extenders generally contain simple carbohydrates (such as glucose) as an energy source, a high-molecular-weight material to prevent cold shock (such as egg yolk, milk, or soybean lecithin), ionic or non-ionic substances to maintain a suitable osmotic pressure and pH, and antibiotics [7,8] .…”

Section: Introductionmentioning

confidence: 99%

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Effect of Egg Yolk and Soybean Lecithin on Tris-Based Extender in Post-Thaw Ram Semen Quality and in vitro Fertility

Üstüner¹,

Alçay²,

Nur³

et al. 2014

Kafkas Univ Vet Fak Derg

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The aim of the current study was to evaluate the effect of egg yolk and different soybean lecithin concentrations on the efficiency of ram semen cryopreservation and to test the fertilizing ability of frozen-thawed ram semen. Ejaculates with a thick consistency, rapid wave motion (3-5), and >70% initial motility were pooled. Pooled semen were then divided into four groups and diluted at 1/5 (semen/extender) with 1%, 3%, 6% lecithin (L1, L3 and L6) or 20% egg yolk (EY20) using the two-step dilution method. As expected, the results of the current study showed that both motility and the rates of defective acrosomes in sperm were negatively affected by the cryopreservation procedure (P<0.001). The motility values of at 5°C and post-thawed semen in the EY20 group were significantly higher than those in the L1, L3 and L6 groups (P<0.05). There were no differences in motility rates among the lecithin groups at the dilution, cooling, equilibration or post thawing stages (P>0.05). The results of in vitro fertilization, as assessed by the rate of blastocyst formation, were more successful in the EY20 group than those noted in different lecithin groups. In conclusion, freezing ram semen with an extender containing egg yolk could yield better post-thaw sperm parameters and embryonic development compared to lecithin containing extenders. Keywords: Cryopreservation, Lecithin, Egg yolk, Ram semen, IVF Tris-Bazlı Sulandırıcılarda Yumurta Sarısı ve Soya Lesitininin Eritme Sonrası Koç Spermasının Kalitesi ve in vitro Fertilite Üzerine Etkisi ÖzetBu çalışmanın amacı, yumurta sarısı ve farklı lesitin konsantrasyonlarının koç spermasının dondurulabilirliği üzerine etkisini değerlendirmek ve dondurup çözdürülen koç spermasının fertilizasyon yeteneğini tespit etmektir. Kitle hareketi (3-5) ve >%70 motiliteye sahip ejakülatlar birleştirildi (pooling). Pooling yapılan sperma dört gruba bölündü ve %1, %3, %6 (L1, L3 ve L6) lesitin veya %20 yumurta sarısı (EY20) içeren sulandırıcılar ile 1/5 (sperma/sulandırıcı) oranında iki aşamalı sulandırma yöntemi kullanılarak sulandırıldı. Bu çalışmanın sonucunda; motilite ve akrozomal bozukluk oranlarının dondurma prosedüründen olumsuz yönde etkilendiği tespit edildi (P<0.001). EY20 grubunun 5°C'de ve eritme sonrası motilite değerleri L1, L3 ve L6 gruplarına göre yüksek bulundu (P<0.05). Sulandırma, soğutma, ekilibrasyon ve eritme sonrası aşamalarda motilite oranları bakımından lesitin grupları arasında farklılık saptanmadı (P>0.05). Blastosist oranları bakımından değerlendirilen in vitro fertilizasyon sonuçlarına göre, EY20 grubunun farklı lesitin gruplarından daha başarılı olduğu tespit edildi. Sonuç olarak, yumurta sarısı içeren sulandırıcı ile dondurulan koç spermasının lesitin gruplarına göre eritme sonrası spermatolojik özellikler ve embriyonik gelişim bakımından daha üstün olduğu tespit edildi.

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Section: öZetunclassified

Section: Introductionmentioning

confidence: 99%

Effect of Egg Yolk and Soybean Lecithin on Tris-Based Extender in Post-Thaw Ram Semen Quality and in vitro Fertility

Üstüner¹,

Alçay²,

Nur³

et al. 2014

Kafkas Univ Vet Fak Derg

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“…Improvement in livestock production techniques, especially artificial insemination and semen freezing are the leading causes of accelerated rate of genetic selection (Barbas & Mascarenhas, 2009;Forouzanfar et al, 2010). Semen cryopreservation has allowed specific opportunities for conservation of genetic resources through sperm banks, guarantee of a constant commercial supply of semen, and collaboration in breed improvement programs by artificial insemination (Bucak et al, 2007;Masoudi et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Alpha-tocopherol improves frozen-thawed sperm quality by reducing hydrogen peroxide during cryopreservation of bull semen

Motemani

Chamani

Sharafi

et al. 2017

Span. j. agric. res.

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This study was conducted to investigate the effects of different levels of α-tocopherol in cryopreservation media on the bull sperm quality after thawing. Semen samples were collected from six Holstein bulls using artificial vagina twice a week. Semen samples were pooled to eliminate individual differences and then divided into four equal parts for freezing with extenders containing different concentrations of α-tocopherol according to experimental groups as follows: 0 (control), 1.2 mM (E1), 2.4 mM (E2) and 4.8 mM (E4). Motion characteristics, viability, plasma membrane functionality, lipid peroxidation and H 2 O 2 status were determined after thawing. Results showed that malondialdehyde (MDA) concentration was significantly lower in E4 (6.1±0.6 nmol/mL) than E1 and E2 extenders (8.1±0.6 nmol/mL and 8±0.6 nmol/mL, respectively). Also, the lowest significant concentration of H 2 O 2 was observed in E4 (3.2±0.13 nmol/mL) compared to E1 (4 ±0.1 nmol/mL), E2 (5.3± 0.1 nmol/mL) and control (6.7±0.1 nmol/mL). Moreover, E2 and E4 produced the highest significant motility (74.2±1.6%, 75.9±1.6%), viability (78.2±1.8%, 76.1±1.8%) and membrane functionality (73±1.6%, 70.5±1.6%) compared to other groups. It can be concluded that α-tocopherol at the concentration of 4.8 mM can be an efficient antioxidant additive in Bioxcell extender for cryopreservation of bull semen.Additional key words: antioxidant; bioxcell; lipid peroxidation; sperm; H 2 O 2 .Correspondence should be addressed to Mohammad Chamani: m.chamani@srbiau.ac.ir Abbreviations used: LPO (lipid peroxidation); MDA (malondialdehyde); ROS (reactive oxygen species).Funding: The authors received no specific funding for this work.

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“…El más empleado ha sido la yema de huevo por su contenido de lipoproteínas de baja densidad (LDL), la cual es la responsable del efecto crioprotector (5,6). Sin embargo, el uso de yema de huevo puede incrementar el riesgo de contaminación microbiana y reducir la capacidad fecundante de los spz.…”

Section: Introduccionunclassified

Las proteínas del plasma seminal incrementan la viabilidad espermática post-descongelación del semen de toros Sanmartinero

et al. 2013

Rev MVZ Córdoba

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RESUMENObjetivo. El objetivo de este trabajo fue evaluar el efecto de la adición de proteínas del plasma seminal sobre el porcentaje de espermatozoides bovinos viables post-descongelación. Materiales y métodos. Los espermatozoides se congelaron usando dos medios (citrato-fructosa-yema y Bioxcell ® ) y la obtención de proteínas de plasma seminal de bajo peso molecular se realizó por medio de cromatografía líquida de baja presión. Las proteínas de interés eluyeron en las fracciones 21-25 y se sometieron a electroforésis en una y dos dimensiones. Los espermatozoides se incubaron a 37°C durante una hora, con 0.5, 1.0, 1.5 y 2.0 mg de la fracción 21-25. Se incluyeron dos tratamientos adicionales: uno con proteínas totales del plasma seminal y otro sin proteína. Resultados. La electroforésis bidimensional de las fracciones confirmó la presencia de siete puntos de proteína de bajo peso molecular (14-16 kDa y punto Isoeléctrico de 5.0 -5.5). La adición de estas proteínas aumentó 20% (p<0.05), el porcentaje de espermatozoides viables post-descongelación en muestras congeladas en medio citrato-fructosayema (con dosis de 1 ó 1.5 mg de proteína/10 6 espermatozoides), y 25% (p<0.05) en muestras congeladas en medio Bioxcell ® (con dosis de 0.5 mg de proteína/10 6 espermatozoides). Conclusiones. Los resultados de esta investigación sugieren el posible uso de proteínas de bajo peso molecular del plasma seminal, para disminuir el efecto deletéreo de la criopreservación en los espermatozoides.Palabras clave: Capacitación espermática, criopreservación, espermatozoide, plasma seminal, proteínas de choque térmico (Fuente: DeCS).

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In vitro comparison of egg yolk–based and soybean lecithin–based extenders for cryopreservation of ram semen

Cited by 176 publications

References 36 publications

Effect of Egg Yolk and Soybean Lecithin on Tris-Based Extender in Post-Thaw Ram Semen Quality and in vitro Fertility

Effect of Egg Yolk and Soybean Lecithin on Tris-Based Extender in Post-Thaw Ram Semen Quality and in vitro Fertility

Alpha-tocopherol improves frozen-thawed sperm quality by reducing hydrogen peroxide during cryopreservation of bull semen

Las proteínas del plasma seminal incrementan la viabilidad espermática post-descongelación del semen de toros Sanmartinero

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