Characteristics of Okinawan Native Agu Pig Spermatozoa After Addition of Low-Density Lipoprotein to Freezing Extender
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- YAMAUCHI Shogo
- Faculty of Agriculture, University of the Ryukyus
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- NAKAMURA Satoshi
- Okinawa Prefectural Livestock Research Center
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- LAY Khin Mar
- Faculty of Agriculture, University of the Ryukyus
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- AZUMA Toshiyuki
- Faculty of Agriculture, University of the Ryukyus
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- YAKABI Tatsuro
- Faculty of Agriculture, University of the Ryukyus
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- MUTO Norio
- Faculty of Life and Environmental Science, Prefectural University of Hiroshima
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- NAKADA Tadashi
- Faculty of Agriculture, University of the Ryukyus
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- ASHIZAWA Koji
- Faculty of Agriculture, University of Miyazaki
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- TATEMOTO Hideki
- Faculty of Agriculture, University of the Ryukyus
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抄録
Technical refinement of boar sperm cryopreservation is indispensable for effective breeding of the rare Okinawan native pig, the Agu. The objective of the present study was to determine whether addition of low-density lipoprotein (LDL) extracted from hen egg yolk to the freezing extender improves the characteristics of cryopreserved Agu spermatozoa. Ejaculated Agu sperm frozen in extender supplemented with 2, 4, 6, 8 or 10% LDL instead of egg yolk was thawed, and the post-thaw sperm characteristics were evaluated. Treatment with 4-8% LDL during cooling and freezing significantly increased the intracellular cholesterol content, as compared to that of sperm frozen in extender containing 20% egg yolk (P<0.05). Higher potential resistance to cell damage from cryoinjury was also observed in sperm frozen in extender supplemented with LDL: the integrities of plasmalemma and DNA, mitochondrial activity and proteolytic activity of the acrosomal content in the post-thaw sperm were superior to those of sperm that were not treated with LDL. Moreover, the percentages of total motile sperm and the extent of rapid progressive motility at 1 and 3 h after incubation were markedly higher in sperm treated with 4 or 6% LDL, and these sperm also had more ATP. However, LDL did not inhibit in vitro sperm penetrability, even though the cholesterol content of post-thaw sperm was higher after treatment with LDL. These findings indicate that addition of 4-6% LDL instead of egg yolk to the freezing extender improves the post-thaw characteristics of Agu sperm by protecting sperm against cold shock damage during cryopreservation.<br>
収録刊行物
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- Journal of Reproduction and Development
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Journal of Reproduction and Development 55 (5), 558-565, 2009
公益社団法人 日本繁殖生物学会
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詳細情報 詳細情報について
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- CRID
- 1390001206335657216
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- NII論文ID
- 10025616668
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- NII書誌ID
- AA10936678
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- COI
- 1:CAS:528:DC%2BD1MXhsFahsL3N
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- ISSN
- 13484400
- 09168818
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- NDL書誌ID
- 10412809
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- PubMed
- 19571465
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可