The aim of this study was to determine the effect of a high-fat diet (HFD) on oocyte maturation and quality in a mouse model. Female BALB/c mice were allocated to one of the following groups: (a) control group (n = 40), which received a controlled diet; or (b) HFD group (n = 40), which received an HFD for 12 weeks. Sections of the ovary were examined histologically. The number of follicles and corpora lutea were counted. In vitro maturation and in vitro fertilisation (IVF) were assessed in germinal vesicle (GV) and metaphase II (MII) oocytes, respectively. The expression of bone morphogenetic protein 15 (BMP15) and leptin receptor genes in GV and MII oocytes was evaluated using reverse transcription real-time polymerase chain reactions. In the HFD group, there was a decreased number of primordial and Graafian follicles, as well as corpora lutea (p < 0.05). The rate of oocyte development to the MII stage was also reduced (p < 0.001). Cumulus expansion was observed more frequently in the control group than the HFD group (p < 0.05). The IVF rate in the HFD group was lower than that in the control group (p < 0.05). In the HFD group, BMP15 and leptin receptor genes were upregulated in the GV stage (p > 0.05) and MII stage (p < 0.05), compared to the control group. An HFD reduces folliculogenesis in the primordial and Graafian stages, in vitro maturation and in vitro fertilisation rates, as well as oocyte quality in mice.

Bahmanzadeh M, et al. Clin Exp Reprod Med. 2016 Jun;43(2):90-96. http://dx.doi.org/10.5653/cerm.2016.43.2.90

Background: Edible salt is the most commonly used food additive worldwide. Therefore, any contamination of table salt could be a health hazard. Objectives: The present study aimed to determine the levels of heavy metals in table and bakery refined salts. Materials and Methods: Eighty-one table refined salt samples and the same number of bakery refined salt samples were purchased from retail market in the province of Hamadan, Iran. The levels of lead (Pb), cadmium (Cd), mercury (Hg), copper (Cu), and iron (Fe) were determined using atomic absorption spectroscopy method. Results: The levels (mean ± SD, μg/g) of Pb, Cd, Hg, Cu, Fe in table refined salt samples were 0.852 ± 0.277, 0.229 ± 0.012, 0.054 ± 0.040, 1.25 ± 0.245 and 0.689 ± 1.58, respectively. The results for the same metals in bakery refined salt samples were as follows (mean ± SD, μg/g): 22 ± 0.320 for Pb, 0.240 ± 0.018 for Cd, 0.058 ± 0.007 for Hg, 1.89 ± 0.218 for Cu, and 8.75 ± 2.10 for Fe. Heavy metal concentrations were generally higher in bakery refined salt. Conclusions: The results obtained in the present study were compared with the literature and legal limits. All values for these metals in the table and bakery refined salts were lower than the permitted consumption level defined by Codex (2 μg/g of Pb, 0.5 μg/g of Cd, 0.1 μg/g of Hg, and 2 μg/g of Cu).