Spermatotoxic effect of high-fat diet and its attenuation by olive oil administration

TANIA EMILCE LANCELLOTTI; PAOLA VANINA BOARELLI; JOSE CID BARRIA; GABRIELA IGLESIAS; MACARENA CID BARRIA; MIGUEL WALTER FORNES

Valparaiso

Congreso; ENCUENTRO BINACIONAL DE JÓVENES INVESTIGADORES DEL BICENTENARIO ARGENTINO-CHILENO; 2010

Encuentro Binacional de jóvenes Investigadores del Bicentenario Argentino-Chileno

Excessive consumption of saturated fat has adverse health and has been associated with poor semen quality that could trigger male infertility. Olive oil (AO) reduces the risk of cardiovascular disease by decreasing blood cholesterol (C) levels. The damage caused by high C could be prevented with the addition of OA in the diet. We investigated the effects of intake of fat (saturated and unsaturated) on sperm (S) physiology. New Zealand male rabbits race, due to a hypercholesterolemic diet rich in saturated fat (0.05% CHL),  present seminal abnormalities: decrease in volume (759.8 ± 68.66 vs. 432.2 ± 45.6 ejaculate), increased S morphological abnormalities and increased of C in the acrosomal region (AR), negatively affecting the integrity of the membrane). In addition, specific S functions were affected: decreased motility, reduction of the AR induced by progesterone and inhibition of signaling pathway-dependent tyrosine phosphorylation regulates S capacitation. In this model, the addition of AO to the diet was able to recover altered S parameters. In conclusion, S responds to increased dietary C, promoting alterations in membrane organization that ultimately affect specific functions attached to it. AO in fat diet promoted a significant beneficial effect on our animal-cell model.