Motility, progressive motility score and DNA integrity of spermatozoa from cold-preserved mouse cauda epididymis

Zygote ◽  
2017 ◽  
Vol 25 (2) ◽  
pp. 160-167
Author(s):  
Man-Xi Jiang ◽  
Yan Zhu ◽  
Xiang-Hong Ou ◽  
Lei-Ning Chen ◽  
Tao Jing ◽  
...  
Keyword(s):  
Comet Assay ◽  
Cold Storage ◽  
Storage Time ◽  
Dna Integrity ◽  
Dna Denaturation ◽  
Short Term ◽  
Suitable Alternative ◽  
Fertilization Rates ◽  
Progressive Motility ◽  
Reproductive Ability

SummaryThis study attempted to investigate and validate whether epididymis cold storage could be a suitable alternative for short-term preservation of spermatozoa. Mouse cauda epididymides and spermatozoa were preserved at 4–8°C from 1 day to 6 weeks. From days 1 to 10, motility and fertility were daily examined when motility loss occurred. From week 1, spermatozoa were used for intracytoplasmic sperm injection (ICSI) at weekly intervals to test their fertility, and spermatozoa DNA integrity was determined by comet assay. We found that motility and progressive motility scores gradually decreased with storage time. In nearly all spermatozoa, DNA integrity was maintained from days 1 to 10, but the percentage of spermatozoa with damaged DNA significantly increased from week 2 to week 6. Spermatozoa retained fertility until day 6, although fertility gradually decreased after day 3. From week 1 to week 5, fertilization rates by ICSI were more than 82.69% but decreased gradually after week 3. We found that spermatozoa preserved in the epididymis at 4–8°C had progressively lower motility, fertility and proportion of undamaged DNA, but could still fertilize oocytes. However, all the parameters of cold-preserved spermatozoa were completely inferior to that from cold-preserved cauda epididymides. The results imply that cold storage of cauda epididymides could be conducive to short-term preservation of spermatozoa, and the cold-stored spermatozoa can resist DNA denaturation, which is necessary for maintaining reproductive ability.

scholarly journals Effect of Cold Storage on Livability and Progressive Motility of Cauda Epididymal Spermatozoa of Red Sokoto Buck Recovered Post Mortem

2021 ◽  
Author(s):  
Faith Chinonye Eke ◽  
Terzungwe Ahemen
Keyword(s):  
Sperm Motility ◽  
Cold Storage ◽  
Standard Error ◽  
Storage Time ◽  
Post Mortem ◽  
Time Processing ◽  
Progressive Motility ◽  
Epididymal Spermatozoa

Post mortem spermatozoa recovery is an important tool for harvesting germplasm. The study aimed to determine the effect of cold storage time at 4°C for 48 and 72 hours on the quality of sperm of Red Sokoto buck caudal epididymaly spermatozoa in terms of motility and livability recovered postmortem. Fifteen testicles with attached epididymis were collected and processed at 0, 48, and 72 hours of storage. The samples were divided into 3 groups according to the time processing after collection ; 0 hour, 48 hours and 72 hours, with a total of 5 samples per group. Each storage group motility and livability was evaluated, mean and the standard error of their mean was recorded. Mean percent sperm motility declined significantly ( p< 0.05) as postmortem storage time increased ( motility: 79.00+/- 2.92%, 40.00+/- 4.18, 37.00+/- 3.39) .There was no significant (p> 0.05) decrease in livability from the 0 hour storage to the 48 hour and 72 hours storage ( 75.60+/- 4.40, 73.60+/- 3.84, 68.20+/- 2.51). The current study has shown that viable spermatozoa can be recovered after 48 hours of storage at 4˚C of the cauda epididymides Red Sokoto buck.

scholarly journals Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 138
Author(s):  
Chyntia Wulandari Eka Saputri ◽  
I. A. Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Consumption Rate ◽  
Storage Temperature ◽  
Treatment Time ◽  
O2 Consumption ◽  
Damage Level ◽  
Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin   The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

scholarly journals Estimation of Postharvest Quality of “Red Delicious” Apple Fruits Based on Fruit Nutrient Elements Composition

2016 ◽  
Vol 9 (1) ◽  
pp. 164
Author(s):  
Mahshid Doryanizadeh ◽  
Mahmood Ghasemnezhad ◽  
Atefeh Sabouri
Keyword(s):  
Respiration Rate ◽  
Cold Storage ◽  
Ethylene Production ◽  
Storage Time ◽  
Postharvest Quality ◽  
Mineral Nutrient ◽  
Nutrient Elements ◽  
Total Anthocyanin ◽  
Positive Significant Correlation ◽  
Apple Fruits

<p>Fruit nutrient elements content during harvest could considerably effect on postharvest life of apples. In this study, apple fruits cultivar Red Delicious were harvested at the commercial maturity stage at 20 commercial orchards. Fruits were divided into three groups according to peel color; dark red, medium and light red. The mineral elements nutrient content such as nitrogen, phosphorus, potassium, calcium and magnesium and their ratios were measured in the harvested fruits. Thereafter, fruits were places in the cold storage at 0 °C and relative humidity of 90% for 4 months. The characteristics such as fruits weight loss, firmness, TSS, dry matter, total anthocyanin content, antioxidant activity, respiration rate and ethylene production were measured at the end of storage. The results showed a positive significant correlation between fruit firmness at the end of storage time with N+K:Ca, K+Mg:Ca, K:Ca and Mg:Ca ratios. Furthermore, a negative significant correlation was found between total anthocyanin with Nitrogen content, Mg:Ca and N:Ca ratios. The results also showed a positive significant correlation between fruit respiration rate and Nitrogen, N+K:Ca and N:Ca ratios. The analysis of regression based on mean values of three red apple groups showed a significant negative correlation between total anthocyanin with fruit ethylene production at the storage time and Mg:Ca ratio. The relationship between these two variables and Anthocyanin was expressed by the equation of regression: Anthocyanin = 100.22–1.651 Ethylene–43.963 Mg:Ca. Overall, the results confirm that measurement of fruit mineral composition during harvest time could be a strategy for predicting postharvest behaviors of apple fruits at the cold storage. Also the results showed that a relationship between mineral nutrient composition and the characteristics such as firmness, anthocyanin, respiratory rate in apple fruits.</p>

Effect of cysteine addition to the freezing extender on the progressive motility, viability, plasma membrane and DNA integrity of Nili-Ravi buffalo (Bubalus bubalis) bull spermatozoa

2014 ◽  
Vol 44 (1) ◽  
pp. 36-41 ◽  
Author(s):  
Muhammad Sajjad Ansari ◽  
Bushra Allah Rakha ◽  
Muhammad Fahim Malik ◽  
Syed Murtaza Hassan Andrabi ◽  
Nemat Ullah ◽  
...  
Keyword(s):  
Plasma Membrane ◽  
Bubalus Bubalis ◽  
Dna Integrity ◽  
Progressive Motility

Increasing storage time of extended boar semen reduces sperm DNA integrity

2005 ◽  
Vol 63 (7) ◽  
pp. 2006-2019 ◽  
Author(s):  
Gry B. Boe-Hansen ◽  
Annette K. Ersbøll ◽  
Torben Greve ◽  
Preben Christensen
Keyword(s):  
Storage Time ◽  
Dna Integrity ◽  
Sperm Dna Integrity ◽  
Sperm Dna ◽  
Boar Semen

scholarly journals Effect of different shares of protein feeds in diets and of cold storage time on the physical properties of broiler chicken’s meat

2020 ◽  
Vol 21 (1) ◽  
pp. 7-13
Author(s):  
Anna Milczarek ◽  
Maria Osek ◽  
Elżbieta Horoszewicz ◽  
Roman Niedziółka
Keyword(s):  
Physical Properties ◽  
Cold Storage ◽  
Storage Time

scholarly journals Armazenamento úmido e seco de rosas cortadas

2016 ◽  
Vol 22 (2) ◽  
pp. 166
Author(s):  
Gláucia Moraes Dias ◽  
José Maria Monteiro Sigrist ◽  
Patricia Cia ◽  
Sylvio Luís Honório
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Tap Water ◽  
Cut Flower ◽  
Dry Storage ◽  
Wet Storage ◽  
The World ◽  
Stem Quality

Rosa sp. is the leading cut flower commercialized in Brazil and in the world; and to maintain stem quality it should be stored at 1 °C, however, there are still doubts about the storage of roses, especially whether the stems should be cold stored in water before marketing. In order to assess the feasibility of wet and dry storage, rose stems, ‘Avalanche’ were stored for 28 days in both conditions at 1 ± 2 °C / 95% RH. Weekly stems batches were transferred to 25 °C / 70% RH and kept in vessels containing tap water for postharvest assessment. It was observed that the decrease in the quality of the roses was inversely proportional to the storage time in both treatments. Although wet storage can occur for up to 21 days, when you need to store roses for a week or two, cold storage in dry condition is advised since it is more economical and viable for the producer.

scholarly journals COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

2016 ◽  
Vol 29 (3) ◽  
pp. 629-641 ◽  
Author(s):  
JOÃO ALISON ALVES OLIVEIRA ◽  
LUIZ CARLOS CHAMHUM SALOMÃO ◽  
DALMO LOPES DE SIQUEIRA ◽  
PAULO ROBERTO CECON
Keyword(s):  
Relative Humidity ◽  
Low Temperature ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Average Temperature ◽  
C Storage

ABSTRACT The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.

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