摘要
The effects of membrane penetrating anti-freezing agents(MPAAs), DMSO(dimethyl sulfoxide),glycerol,EG(ethylene glycol) and methanol in combination with different cryoprotective additives suchas carbohydrates,macromolecules and inorganic compounds on the spermatozoon vitality of Chinesescallop,Chlamys farreri,during 1 h 0℃ equilibrium were investigated.When only MPAAs existed,the detrimental effects of different MPAAs ranked in the following order:DMSO【methanol【EG【glycerol.When carbohydrates were added into MPAAs solution,5% glucose caused larger decrease ofspermatozoon vitality than 2.4% lactose.5% glucose or 2.4% lactose in 7.5% glycerol caused com-plete damage.10% yolk was best in maintaining the spermatozoon vitality except when used incombination with 10% methanol.10% milk significantly decreased spermatozoon vitality in EG andmethanol and enhanced its vitality in glycerol,but did not significantly influence it in DMSO.Glycinewas apparently detrimental to spermatozoon vitality.The average
The effects of membrane penetrating anti-freezing agents(MPAAs), DMSO (dimethyl sulfoxide), glycerol, EG (ethylene glycol) and methanol in combination with different cryoprotective additives such as carbohydrates, macromolecules and inorganic compounds on the spermatozoon vitality of Chinese scallop, Chlamys farreri, during 1 h 0 'C equilibrium were investigated. When only MPAAs existed, the detrimental effects of different MPAAs ranked in the following order: DMSO<methanol<EG<glycerol. When carbohydrates were added into MPAAs solution, 5% glucose caused larger decrease of spermatozoon vitality than 2.4% lactose. 5% glucose or 2.4% lactose in 7.5% glycerol caused com-plete damage. 10% yolk was best in maintaining the spermatozoon vitality except when used in combination with 10% methanol. 10% milk significantly decreased spermatozoon vitality in EG and methanol and enhanced its vitality in glycerol, but did not significantly influence it in DMSO. Glycine was apparently detrimental to spermatozoon vitality. The average detrimental effects of additives in MPAAs ranked in the following order: 10% yolk< 10% yolk+ 2.4% lactose <2.4% lactose <2.0% citrate <10% milk < 10% milk +2.0% citrate <5% glucose < 80mmol/L glycine+55 mmol/L NaHCO_3.
