The effect of In Vitro ginger (Zingiber officinale) application on dna damage after cryopreservation in human sperm

Aim: Cryopreservation is the process of storing biological materials (cells, tissues, embryos, sperm, oocytes, etc.) at very low temperatures (usually -196°C using liquid nitrogen). Cryopreservation of human sperm is of great importance for both assisted reproductive techniques and the preservation of male reproductive capacity. However, this process results in a significant decrease in sperm quality. Studies have shown that ginger has antioxidant effects on different cell types. The main aim of this study was to determine the possible benefits of ginger extract applied in vitro on the deterioration of sperm parameters and sperm DNA damage in human sperm, especially after cryopreservation. Materials and methods: The study included 40 normozoospermic (volume, total sperm count, concentration, motility, vitality and morphology values equal to or above the lower reference values) male patients between the ages of 25-40 years who were admitted to the Urology Clinic of Dicle University Hospital. Semen samples obtained from the patients by masturbation and prepared for freezing after routine semen analysis were divided into three groups: pre-freezing group, post-freeze-thaw group, and the group in which ginger extract was added to the freezing medium. Sperm parameters and DNA fragmentation rates of all samples before and after freezing and thawing were analyzed and at least 200 sperms were counted and averaged. Pre-freezing and post-thawing values were compared statistically. Results: Our study confirmed that significant losses in sperm viability, motility and DNA integrity occurred after freeze-thawing. However, statistically significant improvements in these parameters were observed in the group in which ginger extract was added to the freezing medium (p<0.05). Conclusion: This study reveals the positive effects of ginger extract on sperm viability, motility and DNA fragmentation after cryopreservation. The data obtained suggest that ginger can be evaluated as a potential antioxidant agent in the cryopreservation process.