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ID 116076
Title Alternative
Chlorogenic and caffeic acid supplementation during sperm freezing
Author
Namula, Zhao Tokushima University|Guangdong Ocean University
Wittayarat, Manita Prince of Songkla University
Nguyen, Nhien Thi Tokushima University
Hirano, Takayuki Tokushima University
Nii, Masahiro Tokushima Prefectural Livestock Research Institute
Keywords
antioxidants
boar semen
caffeic acid
chlorogenic acid
sperm freezing
Content Type
Journal Article
Description
Chlorogenic acid (CGA) and caffeic acid (CA) are potent antioxidants that are mostly found in coffee beans. This study aimed to investigate the effects of CGA and CA supplementation during semen freezing on the quality of frozen-thawed boar spermatozoa. The antioxidants CGA and CA were added to a semen extender to achieve final concentrations of 50, 100, 200 and 400 µM. Supplementation of 100 µM CGA and CA yielded a significantly higher percentage of sperm viability (increased by 8 - 10%) and plasma membrane integrity (increased by 4 - 6%) than the control groups without the antioxidants at 0 h and 3 h after thawing (P < 0.05). At a concentration of 100 µM, CGA and CA also yielded beneficial effects on total and progressive sperm motility. Increases of CGA and CA concentrations to more than 200 µM did not enhance any sperm quality parameters. When the sperm penetrability and oocyte development by spermatozoa frozen with CGA and CA were evaluated, CGA and CA supplementations had no positive effects on the percentages of total fertilization, monospermic fertilization, cleavage and blastocyst formation. In conclusion, the supplementation of 100 µM CGA and CA during sperm freezing improved certain sperm parameters including motility, viability and plasma membrane integrity.
Journal Title
Reproduction in Domestic Animals
ISSN
14390531
Publisher
Wiley-VCH
Volume
53
Issue
6
Start Page
1600
End Page
1604
Published Date
2018-07-27
Remark
This is the peer reviewed version of the following article: Namula, Z, Hirata, M, Wittayarat, M, et al. Effects of chlorogenic acid and caffeic acid on the quality of frozen-thawed boar sperm. Reprod Dom Anim. 2018; 53: 1600– 1604., which has been published in final form at https://doi.org/10.1111/rda.13288. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
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DOI (Published Version)
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language
eng
TextVersion
Author
departments
Bioscience and Bioindustry