Pré-diluição e congelação de sêmen suíno em água de coco in natura, após três diferentes pré-tratamentos de incubação

Kotzias-Bandeira, Edna; Waberski, Dagmar; Weitze, K. F.; Barreto, Márcia Brayner Paes

doi:10.1590/s1413-95961999000300008

Cited by 3 publications

(2 citation statements)

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“…The beneficial effect of coconut water on the spermatozoa is likely due to a neutral fraction that contains various anions and cations, free sugar, sorbitol and inositol, verifying that it does not contain any unknown substance with special properties [12]. Coconut water has been studied for some time as a diluent of goat semen and is often used in herds in the northeastern region of Brazil, with positive results [13].…”

Section: Discussionmentioning

confidence: 99%

Cryopreservation of boar sperm comparing different cryoprotectants associated in media based on powdered coconut water, lactose and trehalose

et al. 2015

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In swine spermatozoa, the damage caused by cryopreservation is more severe than other species, provoking reduced potential for fertilization. Adjustments in the freezing extender composition may be an important alternative to increase its efficiency. The objective of this study was to test the efficiency of different cryoprotectant solutions during cryopreservation of swine semen with a controlled cooling curve. Three cryoprotectant solutions (5% dimethylformamide, 3% glycerol and the combination of these two cryoprotectants) were used in association with three base media (powdered coconut water, lactose and trehalose), constituting nine different treatments. The semen was frozen using a controlled-rate freezer (TK-3000). After thawing, semen was evaluated for total sperm motility, vigor, morphology, plasma membrane integrity and acrosome integrity. Cryopreservation with the controlled curve using an automated system showed satisfactory results, guaranteeing practicality and repeatability for the process of freezing swine sperm. With this curve, the solutions of lactose, trehalose and powdered coconut water associated with glycerol, as well as the solution of coconut water containing dimethylformamide, presented higher quality of sperm compared to the other solutions. Powdered coconut water associated with dimethylformamide appears as a new solution for swine sperm cryopreservation. The freezing controlled curve used in this study allowed standardization of the cryopreservation technique.

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Section: Discussionmentioning

confidence: 99%

Cryopreservation of boar sperm comparing different cryoprotectants associated in media based on powdered coconut water, lactose and trehalose

et al. 2015

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“…In a constant search to minimize or suppress damages caused by criopreservation, several crioprotective and antioxidant substances have been added to the freezing media in order to increase the frozen-thawed swine semen viability. Since many decades ago, several studies have added coconut water (Cocos nucifera) to the refrigeration and freezing media in sheep, swine and bees (Kotzias-Bandeira et al, 1999;Almeida and Soares, 2002;Gutierrez et al, 2006;Nejat et al, 2009) to take advantage of the nutrients, crioprotectors and antioxidants that coconut water provides and to improve sperm viability. However, other studies report detrimental effects over frozen-thawed sperm viability when adding coconut water to the freezing media (Santillana Bonet and Garcia Garcia, 2000;Gutierrez et al, 2006), possibly as a consequence of the osmolarity change in the freezing media.…”

Section: Introductionmentioning

confidence: 99%

Osmolarity of Coconut Water (Cocos nucifera) Based Diluents and their Effect Over Viability of Frozen Boar Semen

Luzardo¹,

Gamboa²,

López³

et al. 2010

American J. of Animal and Veterinary Sciences

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Problem statement: Boar sperm cells are sensitive to the freezing process, which compromises viability of frozen-thawed sperm. In a constant search for minimizing or suppressing sperm cell damage caused by the temperature and osmolarity changes during the freezing process, crioprotective and antioxidant substances have been added to the freezing media, such as coconut water, in order to increase the viability of frozen-thawed swine semen. The addition of any substance to the freezing diluent, directly affects osmolarity of the media, which can have positive or negative effects over the sperm cell. Approach: There are no published studies currently that indicate the effect of adding coconut water over the osmolarity of freezing media and their effect over viability of sperm cells, therefore, the objective of the present study was to evaluate the effect of coconut water based diluents osmolarity over the Motility (Mot), Acrosome Integrity (AI), Membrane Integrity (MI) and Mitochondrial Activity (MA) of thawed boar sperm cells. The treatments used were control T1 (LEY with bidistilled water + LEYGO) with an osmolarity range of 296-368 mOsmol Kg −1 , T2 (LEY and deionized coconut water + LEYGO) between 381 and 480 mOsmol Kg −1 and T3 (LEY and in natura coconut water + LEYGO) between 519 and 1041 mOsmol Kg −1 . The Westendorf modified method was the freezing method used. The obtained data were statistically analyzed by GLM, using the SAS software (SAS, 2000). Results: A significant difference was observed on T2 compared to T1 regarding Mot 41.9 Vs 36.9% and MI 58.0 Vs 50.2. T3 had a detrimental effect on all studied variables. Conclusion: Under our study conditions, the osmolarity range of T2, due to the non ionic solutes content, contributed to improve the viability of frozen-thawed sperm cells.

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Água-de-coco: Propriedades nutricionais, funcionais e processamento

2006

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Esta revisão apresenta os aspectos relevantes da àgua-de-coco, como os relacionados com sua composição química, valor nutritivo e propriedades funcionais, que aliadas a seu sabor adocicado, tornaram-na uma bebida muito apreciada, favorecendo o aumento do seu consumo. Também aborda as formas de comercialização da água-de-coco destacando-se os aspectos relacionados à industrialização que equilibram a oferta do produto ao longo do ano. Os fatores importantes durante o processamento da água-de-coco foram enfatizados e as pesquisas que vêm sendo realizadas para extensão de sua vida de prateleira e obtenção de produtos que mantenham o máximo possível suas características sensoriais originais. Palavras-chave: Cocus nucifera L., propriedades funcionais, preservação, estabilidade. AbstractThis review presents the important aspects of the coconut water, such as its chemical composition, nutritional value and functional properties, which allied to its sweetened taste, turned it into a much appreciated beverage, favoring the increase of its consumption. It also reports the types of commercialization of the coconut water and the related aspects of the industrialization of the coconut water, balancing the offer of green coconut along the year. The important factors during the industrialization of the coconut water were emphasized and the researches that have been accomplished for the extension of its shelf life, obtaining products that maintain as much as possible its original sensorial characteristics.

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Pré-diluição e congelação de sêmen suíno em água de coco in natura, após três diferentes pré-tratamentos de incubação

Cited by 3 publications

References 0 publications

Cryopreservation of boar sperm comparing different cryoprotectants associated in media based on powdered coconut water, lactose and trehalose

Cryopreservation of boar sperm comparing different cryoprotectants associated in media based on powdered coconut water, lactose and trehalose

Osmolarity of Coconut Water (Cocos nucifera) Based Diluents and their Effect Over Viability of Frozen Boar Semen

Água-de-coco: Propriedades nutricionais, funcionais e processamento

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