Effect of different levels of encapsulated glutathione on cryopreservation of bull ‎sperm

Document Type : Research Paper


1 Ph.D. Candidate of Animal Physiology, Department of Animal Science, College of Agriculture ‎and Natural Resources, University of Tehran, Karaj, Iran

2 Associate Professor, Department of Animal Science, College of Agriculture and Natural Resources, University of ‎Tehran, Karaj, Iran

3 Professor, Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

4 Professor, IBB Center, University of Tehran, Tehran, Iran

5 Assistant Professor of Animal Physiology, Department of Animal Science, Tarbiat Modares University, Tehran, Iran


This study was designed to evaluate the effects of encapsulated reduced glutathione added to extender on the quality of bull sperm after freezing and thawing process. Extender contains lecithin nanoliposomes supplemented with different concentrations of glutathione (0, 1, 2.5 and 5 Mm concentration). The supplemented nanoliposomes with glutathione were prepared by thin-film preparation method.  The particle size decreased to nanometer by sonication. 40 ejaculations were collected from 6 Holstein bulls and frozen for 6 weeks. Evaluated characteristics after freezing and thawing process were kinetic parameters (CASA), membrane activity (HOST), membrane integrity (eosin-nigrosin) and morphology of sperm ( Hancock's solution). Results showed that level 1 mM significantly increased the total and progressive motility (47.5±1.7, 32.7±2 %).  Although, there was no significant difference with level 2.5 mM glutathione (45.0±1.7, 26.2±2 %). Also, the concentration of 2.5 mM showed the highest value of cell membrane integrity and cell membrane functionality but did not differ with the concentration of 1mM. However, supplementation of nanoliposomes with 5 mM glutathione reduced the quality of post-thaw sperm. Thus, level 1 M encapsulated glutathione can provide better protection compare to the other level of that for bull sperm.


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