Volume 9, Issue 2 (Autumn 2019)
J. Aqua. Eco 2019, 9(2): 70-77 |
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Kalvani Neital B, Sudagar M, Mazandarani M, Nouri A, Gonzalez-Wanguemert M. Comparing the potential effects of fresh and frozen nerve extracts of Holothuria arguinensis on the oocyte maturation.. J. Aqua. Eco 2019; 9 (2) :70-77
URL: http://jae.hormozgan.ac.ir/article-1-782-en.html
URL: http://jae.hormozgan.ac.ir/article-1-782-en.html
Bita Kalvani Neital 
, Mohammad Sudagar * , Mohammad Mazandarani , Ahmad Nouri , Mercedes Gonzalez-Wanguemert
, Mohammad Sudagar * , Mohammad Mazandarani , Ahmad Nouri , Mercedes Gonzalez-Wanguemert
Abstract: (2763 Views)
Female sea cucumbers maintain their oocytes in meiosis prophase I, and their maturation only occurs just before spawning. A new methodology for inducing in vitro oocyte maturation in sea cucumbers is to expose them to their nerve extract which contains gonad stimulating substance (GSS) that leads to final oocyte maturation. Since the extract should be obtained only in the reproduction season of the year, it is important to cryopreserve this extract. The objective of this work was to assess the effects of short freezing on oocyte maturation induction of radial nerve extract of Holothuria arguinensis. The sea cucumbers were sampled during summer from Ria Formosa (Faro, S Portugal), radial nerves dissected and their extract obtained. A fraction of the extract was used immediately (fresh) and the other fraction was used after freezing at -20˚C. Then the oocytes were treated with fresh and frozen nerve extracts at different concentrations including 0%, 50%, and 100% for 90 min. The appearance of germinal vesicle breakdown (GVBD) was considered as an oocyte final maturation indicator. The results did not show any significant differences between the two groups (fresh and frozen extract). Therefore, freezing the nerve extract in the reproduction season might have no adverse effects on the function of GSS on inducing oocyte maturation, and this extract can be used for a long time.
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This work is licensed under a Creative Commons — Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)