Ongoing and cumulative pregnancy rate after cleavage-stage versus blastocyst-stage embryo transfer using vitrification for cryopreservation: impact of age on the results.

PURPOSE: To determine if blastocyst transfer increases the ongoing and cumulative pregnancy rates, compared with day 3 embryo transfer, in women of all ages when at least 4 zygotes are obtained. METHODS: Prospective study including patients undergoing a first IVF/ICSI treatment and assigned to cleavage stage (n = 46) or blastocyst (n = 58) embryo transfer. Supernumerary embryos were vitrified and patients failing to achieve an ongoing pregnancy after fresh embryo transfer would go through cryopreserved cycles. The main outcome measure was the ongoing pregnancy rate after the fresh IVF/ICSI transfer and the cumulative ongoing pregnancy rate. Results were also analyzed according to age (under 35 and 35 or older). RESULTS: A majority of patients (96.6 %) had a blastocyst transfer when at least 4 zygotes were obtained. The ongoing pregnancy rate was significantly higher in the day-5 group compared with the day-3 group (43.1 % vs. 24 %, p = 0.041). The cumulative ongoing pregnancy rate was higher (but not significantly) with blastocyst than with cleavage stage embryos (56.8 % vs. 43.4 %, p = 0.174). When analysed by age, patients 35 or older showed significantly higher ongoing pregnancy rate (48.4 % vs. 19.3 %, p = 0.016) and cumulative ongoing pregnancy rate (58 % vs. 25.8 %, p = 0.01) in the day-5 group compared to the day-3 group, while no such differences were observed in women under 35. CONCLUSIONS: Blastocyst transfer can be suggested whenever there are at least 4 zygotes. While there are no differences in women under 35, the benefit of this option over cleavage stage transfer could be significant in women 35 or older.

Vitrification can modify embryo cleavage stage after warming. Should we change endometrial preparation?

PURPOSE: Studies have shown that embryo metabolism and cell cleavage after warming vitrified embryos is faster than after thawing frozen embryos. We study vitrified embryo transfer (VET) results depending on the developmental stage of warmed embryos and the duration of progesterone treatment before embryo transfer. METHODS: We designed a prospective study, patients were randomized in two groups, starting progesterone three (D + 3) or four days (D + 4) before embryo transfer. We recruited 88 patients with embryos vitrified on day 3. RESULTS: We didn't find statitistical differences in pregnancy rate when we transferred embryos in D + 3 vs D + 4 (38.2 % vs 40.5 % p ≥ 0.05). The day after warming, 54.6 % of embryos had developed to morula or early blastocyst, 32.4 % to cleavage stage and 13 % didn't cleave. Transfers were with morula/blastocysts stage embryos (52.1 %; n:37), cleavage stage embryos (18.3 %; n:13) or mixed (29.6 %; n:21). Implantation rate was significantly higher in morula/blastocyst stage than in cleavage stage or mixed transfers (44 %, 22 % and 16.3 %; p = 0.011). Pregnancy and implantation rates were significantly higher in morula/blastocyst transfers on D + 4 than on D + 3 (68.7 % and 64.7 % vs 33.3 %, and 33.3 %, p = 0.033 and p = 0.034). CONCLUSIONS: Our findings suggest that a majority of embryos will develop to morula/blastocyst stage after warming. VET results with morula/blastocysts, and after four days of progesterone supplementation, are better than with cleavage stage embryos.

Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".

The influence of alternative drying environmental conditions on the proteolysis of a traditional Portuguese fermented sausage was evaluated, in relation to different ripening periods. Traditional sausages (batch T) had lower pH than counterparts (batch M), with differences (P<0.05) focused at the fermentation stage. A remarkable accumulation of free amino acids (FAA) was detected in both batches along the ripening process, with batch T having higher mean levels than batch M (1795.2 mg 100 g(-1) DM vs. 1742 mg 100 g(-1) DM in S7, respectively), but with differences being significant for long ripened products. In both batches, glutamic acid became the most concentrated FAA in end products currently consumed (101.6 mg 100g(-1) DM and 111.0 mg 100g(-1) DM - S6; 233.8 mg 100g(-1) DM and 220.9 mg 100g(-1) DM - S7 from batches T and M, respectively) followed by leucine>alanine>taurine>serine>valine and taurine>alanine>leucine>serine>valine sequences in the former product from batches T and M, respectively, and, coincidently, the same sequence for both batches in the later (serine>leucine>alanine>proline>valine). Such effect on FAA concentrations led to a distinct (P<0.05) expression of sweet, bitter, acidic and aged sensorial attributes between batches, in S8 and S9 products. BA typical quantitative sequences varied between batches according to the ripening stage, with differences in S6 and S7 end products also reflecting the distinct microbial development rates and profiles observed. Overall, the total BA mean concentration was higher (P<0.05) in products from batch T.