Soy lecithin replaces egg yolk for cryopreservation of human sperm without adversely affecting postthaw motility, morphology, sperm DNA integrity, or sperm binding to hyaluronate

被引：38

作者：

Reed, Michael L. ^{[1
]}

Ezeh, Peace C. ^{[1
]}

Hamic, Amanda ^{[1
]}

Thompson, Douglas J. ^{[1
]}

Caperton, Charles L. ^{[1
]}

机构：

[1] Ctr Reprod Med New Mexico, Albuquerque, NM 87106 USA

来源：

FERTILITY AND STERILITY | 2009年 / 92卷 / 05期

关键词：

Lecithin; soy; egg yolk; cryopreservation; sperm; HBA; HaloSperm; HUMAN SPERMATOZOA; HUMAN SEMEN; IN-VITRO; TESTICULAR TISSUE; FRAGMENTATION; BUFFER; DAMAGE; TRANSPORTATION; PERMEABILITY; PARAMETERS;

D O I：

10.1016/j.fertnstert.2009.05.026

中图分类号：

R71 [妇产科学];

学科分类号：

100211 ;

摘要：

Semen specimens (one ejaculate from each of 20 consenting study participants) were subjected to routine semen analysis, an in vitro sperm binding assay (HBA), and a sperm chromatin dispersion assay (HaloSperm), both before and after cryopreservation using cryoprotectant media supplemented with either egg yolk or soy lecithin. Comparing the equivalency of the two phospholipid cryopreservation supplements with regard to postthaw functional parameters demonstrated that there were no statistically significant differences between the two supplements for [1] recovery of motile sperm, [2] maintenance of sperm cell morphology, [3] maintenance of the ability of sperm to bind to hyaluronate in vitro, or [4] maintenance of sperm DNA integrity. (Fertil Steril (R) 2009;92:1787-90. (C) 2009 by American Society for Reproductive Medicine.)

引用

页码：1787 / 1790

页数：4

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