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KMID : 1094020160330060356
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Journal of Veterinary Clinics
2016 Volume.33 No. 6 p.356 ~ p.361
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Effects of Green Tea Extract on Sperm Quality, Reactive Oxygen Species and Lipid Peroxidation in Long-term Liquid Preservation of Boar Spermatozoa
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Park Sang-Hyoun
Yu Il-Jeoung
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Abstract
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During storage, boar spermatozoa undergo several changes including diminished motility and viability andaccumulated reactive oxygen species (ROS). In this study, we investigated the effects of green tea extract (GTE)supplementation in the Sui Dil extender on the sperm motility, viability, ROS and lipid peroxidation (LPO) of longtermpreserved boar semen at 17oC. A total number of eight boars were used for this experiment. Pooled ejaculateswere diluted to 20 × 106 sperm/ml in the Sui Dil extender containing 0 (control), 1, 10, 100 or 500 mg/l GTE andwere preserved at 17oC for 24, 72, 120 and 168 h, respectively. At each storage time, sperm motility and viabilitywere estimated by microscopic examination and the fluorescent double stain Fertilight®, respectively. Sperm ROS leveland LPO were assessed using the 2’, 7’-dichlorodihydrofluorescein diacetate (H2DCFDA)/propidium iodide (PI) andC11-BODIPY581/591/PI with flow cytometry, respectively. Compared to that of the 500 mg group, there were highersperm motility and viability in the 1, 10 and 100 mg GTE groups during the preservation from 24 to 168 h (p < 0.05). The ROS levels of the 10 and 100 mg groups during the 168 h preservation were lower than those of the 0, 1 and500 mg groups (p < 0.05). There were no significant differences in LPO regardless of the preservation period or theGTE concentration. In conclusion, the optimal concentrations (10 and 100 mg/l) of GTE that led to lower ROS levelsmay be useful for liquid boar sperm preservation at 17oC for a period of 168 h.
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KEYWORD
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boar, green tea extract, liquid preservation, spermatozoa, reactive oxygen species
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