The Effect of L-Carnitine Additive During In Vitro Maturation on the Vitrification of Pig Oocytes

作者：Hongxia Xu, Chao Jia, Wenxiu Cheng, Tongtong Zhang, Ruixin Tao, Yuehua Ma, Linan Si, Yinxue Xu, Juan Li · 发表于：Cellular Reprogramming · 年份：2020 · DOI：10.1089/cell.2020.0014 · 被引用次数：23 · 研究领域：Reproductive Biology and Fertility、Sperm and Testicular Function、Urological Disorders and Treatments

Cryopreservation of oocytes/embryos is an important technique for genetic resources; however, the success of vitrification in pig oocytes remained at a relatively lower level due to the high content of lipid droplets (LDs). Considering the positive effect of L-carnitine on the function of LDs, the present study was designed to investigate the effect of the addition of L-carnitine on the vitrification of porcine cumulus cells of complexes (cumulus/oocyte complexes [COCs]). First, COCs were randomly divided into two groups: one group of COCs were commonly in vitro maturation (IVM) for 42–46 hours (nonvitrification [NV]), while another group of COCs were IVM with 10 mM L-carnitine (NVL [nonvitrification with L-carnitine addition in IVM]). In addition, random parts of COCs with L-carnitine addition were vitrified (VL [vitrification with L-carnitine addition in IVM]), while vitrification was performed on COCs without L-carnitine used as control group (V). Results showed that the maturation rate of pig oocytes reduced significantly when the vitrification was performed at 16 hours during IVM (VL vs. NVL, 40.09 ± 2.85 vs. 90.76 ± 1.16; V vs. NV, 34.41 ± 2.55 vs. 89.71 ± 1.33, p < 0.01). With the addition of L-carnitine, intracellular LDs were decreased significantly (p < 0.01). However, no difference was observed on the efficiency of vitrification in pig oocytes (VL vs. V, 40.09 ± 2.85 vs. 34.41 ± 2.55, p > 0.05). In addition, not only the reactive oxygen species (ROS) level in pig o...