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BioMed Research International
Volume 2018, Article ID 6784591, 9 pages
https://doi.org/10.1155/2018/6784591
Research Article

Effects of Astaxanthin on Miniature Pig Sperm Cryopreservation

Department of Life Sciences, College of Bio-Nano Technology, Gachon University, Seongnam 13120, Republic of Korea

Correspondence should be addressed to Daeyoung Kim; rk.ca.nohcag@mikevad

Received 22 September 2017; Revised 14 February 2018; Accepted 11 March 2018; Published 19 April 2018

Academic Editor: Yau Hung Chen

Copyright © 2018 Eunjoo Lee and Daeyoung Kim. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The purpose of this study is to evaluate the effects of astaxanthin added to freezing buffer on semen parameters, total sperm oxidation stress after postthawing of boar sperm, and lipid peroxidation (LPO) which is caused by reactive oxygen species (ROS) in sperm membrane. Varying concentrations of astaxanthin (0, 10, 50, 100, and 500 μM) were used in the freezing buffer during cryopreservation to protect the DNA of thawed miniature pig sperm. Semen parameter was measured using computer-assisted sperm analysis (CASA) for sperm motility, and then ROS rate and oxidative stress of boar sperm were determined using fluorescence-activated cell sorting (FACS). Sperm motility was higher () in the astaxanthin group than in the control group. Sperm motility and the number of progressive motile sperm were higher () in the astaxanthin 500 μM group than in the control group. In ROS evaluation, the astaxanthin group had lower intracellular O2 and H2O2 in viable sperm. Yo-Pro-I/HE and PI/H2DCFDA staining as revealed using flow cytometry was lower in astaxanthin groups than in the other groups. As a result, we found that astaxanthin could protect the sperm plasma membrane from free radicals and LPO during boar sperm postthawing.