earticle

영어

Allicin, one of the chemical substances from garlic, has strong antioxidant activity and considered to represent anti-aging effect in vitro. The objective of this study was to investigate the effects of allicin treatment during porcine oocyte in vitro aging and their in vitro developmental competency after parthenogenetic activation (PA). Porcine oocytes were maturated in vitro for 44 h (control) and 44+24 h with 0, 0.1, 1, 10 and 100 μM allicin (0 AL, 0.1 AL, 1 AL, 10 AL and 100 AL, respectively). We investigated the effects of appropriate concentration of allicin on nuclear, cytoplasmic maturation and the developmental capacity of aged porcine oocytes. Oocyte survival and polar body extrusion were significantly decreased in 0 AL compared with control or 1 AL. The decrease of normal spindle formation, chromosome alignment and expression of maturation marker genes during in vitro aging was prevented in 1 AL. The allicin acted as not anti-oxidant but an autophagy regulator during in vitro aging. After PA, although the cleavage rate were similar among these groups, control, 0 AL and 1 AL, the blastocyst formation was higher in control and 1 AL than 0 AL. Thus, the allicin is effective agent to prevent the deterioration during in vitro aging of porcine oocytes. Therefore, allicin may be helpful for improve the aged oocytes quality to use on in vitro experiments.