Efeitos da adição da fração peptídica proveniente da fermentação de kefir no meio de maturação in vitro de ovócitos bovinos

Abstract

In vitro embryo production (IVP) is a biotechnique used mainly in order to obtain embryos, in an environment outside of female. Although of worldwide scale use, the rate failure is still high when compared to in vivo production, due to the excessive production of reactive oxygen species (ROS) and oxidative stress caused on IVP. Thus, many antioxidants have been studied to minimize ROS during the embryo production process. Therefore, the present study aimed to evaluate the effect of the addition of peptides obtained from fermentation of kefir, in bovine in vitro maturation oocytes. The oocytes were matured in TCM-199+ (control treatment) or supplemented with kefir at the concentrations of 125 ng/mL, 250 ng/mL, 500 ng/mL, 1000 ng/mL, 2000 ng/mL and 4000 ng/mL. Subsequently, the oocytes were submitted to in vitro fertilization (IVF) and embryo culture, then cleavage and final blastocysts formation were counted. After statistical analysis, no significant difference was observed between the control group and groups of the different concentrations of kefir peptides (P>0,05). In summary, the addition of kefir to the IVM medium did not cause significant improvements in the cleavage rate and production of bovine blastocysts.