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The effect of resveratrol on the developmental competence of porcine oocytes vitrified at germinal vesicle stage

Author:
Santos, ECS, Appeltant, R, Dang‐Nguyen, TQ, Noguchi, J, Kaneko, H, Kikuchi, K, Somfai, T
Source:
Reproduction in domestic animals 2018 v.53 no.2 pp. 304-312
ISSN:
0936-6768
Subject:
apoptosis, blastocyst, germinal vesicle, glutathione, hydrogen peroxide, mechanism of action, parthenogenesis, resveratrol, swine, viability, vitrification
Abstract:
We tested the effects of resveratrol both as a pre‐treatment and as a recovery treatment after warming during in vitro maturation (IVM) on the viability and developmental competence of porcine oocytes vitrified at the germinal vesicle stage. Pre‐treatment before vitrification of oocytes for 3 hr with 2 μM resveratrol did not affect survival, oocyte maturation and embryo developmental competence to the blastocyst stage after parthenogenetic activation. However, supplementation of the medium with resveratrol during subsequent IVM after vitrification and warming significantly improved the ability of surviving oocytes to develop to the blastocyst stage, and this effect was observed only on vitrified, but not on non‐vitrified oocytes. The intracellular levels of glutathione and hydrogen peroxide in oocytes were not affected by vitrification and resveratrol treatment. Also, there was no significant difference in the occurrence of apoptosis measured by annexin V binding between vitrified and non‐vitrified oocytes, regardless of the resveratrol treatment. In conclusion, resveratrol did not prevent the cellular damages in immature porcine oocytes during vitrification; however, when added to the IVM medium, it specifically improved the developmental competence of vitrified oocytes. Further research will be necessary to clarify the mechanisms of action of resveratrol on the recovery of vitrified oocytes from vitrification‐related damages.
Agid:
5908527