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Antioxidant Effect of Xanthan Gum on Ram Sperm after Freezing and Thawing.
Cryo Letters. 2017 May/Jun;38(3):187-193
Authors: Gastal GD, Silva EF, Mion B, Varela Junior AS, Rosa CE, Corcini CD, Mondadori RG, Vieira AD, Bianchi I, Lucia T
Abstract
BACKGROUND: Xanthan gum is used as thickener in media to preserve food products, having cryoprotectant and antioxidant properties that may be relevant for sperm cryopreservation.
OBJECTIVE: To evaluate the effects of adding xanthan gum to freezing extenders on post-thawing quality and oxidant activity of ram sperm.
METHODS: Ejaculates from seven rams extended TRIS-egg yolk-glycerol were split in three treatments including xanthan gum (0.15%; 0.20%; and 0.25%) and a control with no xanthan gum.
RESULTS: After thawing, motility and production of reactive oxygen species (ROS) with 0.20% and 0.25% xanthan gum were lower than for the control (P < 0.05), but mitochondrial functionality and integrity of membrane, acrosome and DNA did not differ (P > 0.05). Xanthan gum at 0.20% and 0.25% may be an efficient antioxidant for frozen-thawed ram sperm, due to the reduction in ROS production.
PMID: 28767741 [PubMed – indexed for MEDLINE]