Kaempferol attenuates mitochondrial dysfunction and oxidative stress induced by H2O2 during porcine embryonic development

• Published in: Theriogenology Vol. 135; pp. 174 - 180
• Main Authors: Yao, Xuerui, Jiang, Hao, NanXu, Yong, Piao, Xuanjing, Gao, Qingshan, Kim, Nam-Hyung
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.09.2019
• Subjects: Embryo development; Kaempferol; Mitochondrial dysfunction; Oxidative stress; Oxidative stress; Mitochondrial dysfunction; Kaempferol; Embryo development
• ISSN: 0093-691X; 1879-3231
• DOI: 10.1016/j.theriogenology.2019.06.013

Kaempferol (3,4′,5,7-tetrahydroxyflavone, KAE) is one of the most commonly occurring dietary flavonols. The biological and pharmacological effects of kaempferol depend upon whether it acts as an antioxidant, anti-inflammatory, or anticancer agent. The present study explored the influence of KAE supplementation on in vitro damage to porcine oocytes and its underlying mechanisms. Different concentrations of KAE (0.05, 0.1, 0.5, 1 μM) were added to porcine zygote medium 5 during in vitro culture. The results showed that supplementation with 0.1 μM KAE significantly increased the blastocyst formation rate. Blastocyst formation and quality were significantly increased in the 200 μM H2O2 treatment group following addition of 0.1 μM KAE. KAE prevented the H2O2-induced compromise of mitochondrial membrane potential and reactive oxygen species generation. Furthermore, the extent of autophagy and DNA damage in the blastocysts was attenuated by supplementation with KAE in the H2O2 induced oxidative injury group compared to that observed in controls. These results suggest that KAE has beneficial effects on the development of porcine parthenotes by attenuating oxidative stress and increasing mitochondrial function. •Kaempferol has beneficial effects on the development of porcine early stage embryos.•Kaempferol prevented the H2O2-induced production of ROS.•Kaempferol prevented mitochondrial dysfunction induced by H2O2 in porcine embryos.•Kaempferol prevented H2O2-induced autophagy and DNA damage.