Resveratrol supplementation promotes recovery of lower oxidative metabolism after vitrification and warming of in vitro -produced bovine embryos

MADRID GAVIRIA, STEPHANIA; MORADO, SERGIO A.; LÓPEZ HERRERA, ALBEIRO; RESTREPO BETANCUR, GIOVANNI; URREGO ÁLVAREZ, RODRIGO A.; ECHEVERRI ZULUAGA, JULIÁN; CÉTICA, PABLO D.

REPRODUCTION FERTILITY AND DEVELOPMENT

CSIRO PUBLISHING

Año: 2019 p. 521 - 528

1031-3613

Although vitrification is the current method of choice for oocyte and embryo cryopreservation, it may have detrimental effects on reduction-oxidation status and mitochondrial activity. The aim of this study was to evaluate the effect of supplementing in vitro culture (IVC) media and/or vitrification solutions with the antioxidant resveratrol on active mitochondria, mitochondrial superoxide production and lipid peroxidation. Abattoir-derived oocytes were matured and fertilised in vitro using standard procedures. Following IVF (21 h later), zygotes were cultured in IVC medium supplemented with 0 or 0.5 μM resveratrol. On Day 7, blastocysts were vitrified using the Cryotech Vitrification Kit (Cryo Tech Laboratory) with or without 0.5 μM resveratrol. After warming, active mitochondria, mitochondrial superoxide production and lipid peroxidation were evaluated using Mito Tracker Green FM, MitoSOX Red and BODIPY581/591 C11 staining respectively. The vitrification-warming process significantly increased active mitochondria and mitochondrial superoxide production in bovine embryos (P < 0.05, ANOVA). The addition of 0.5 μM resveratrol to the IVC medium or vitrification solutions significantly attenuated the increase in active mitochondria (P < 0.05), but not in mitochondrial superoxide production, whereas embryos cultured and vitrified with resveratrol showed the highest values for both parameters (P < 0.05). Regarding lipid peroxidation, no significant differences were detected between treatments. In conclusion, resveratrol supplementation of IVC medium or vitrification solutions contributes to recovery of an embryo´s ´quieter´ state (i.e. lower oxidative metabolism) after vitrification. However, supplementation of both solutions with resveratrol seemed to have a pro-oxidant effect.