Vitrification of oocytes is closely associated with the lower embryonic developmental potential, which involves the cryopreservation injury occurred during vitrification. It indicates that vitrification may need to be further optimized. Therefore, we studied the effects of
resveratrol, an
antioxidant, on the developmental potential of vitrified mouse oocytes after in vitro fertilization. After adding a series of concentrations of
resveratrol (0, 1, 10, 25, and 50 μM) into vitrification, warming, and post-warming mediums, we found that 25 and 50 μM
resveratrol increased the blastocyst formation rate of vitrified oocytes. We further showed that 25 μM
resveratrol increased the mean cell numbers of blastocyst from vitrified oocytes. 25 μM
resveratrol reduced oxidative stress of vitrified oocytes through decreasing the levels of
reactive oxygen species (ROS) and increasing the levels of
glutathione (GSH), and 25 μM
resveratrol alleviated the abnormal mitochondrial distribution pattern of oocytes after vitrification. In conclusion, our study implied that
resveratrol could diminish the cryopreservation
injuries during the vitrification of mouse oocytes and further confirmed that
resveratrol may be an effective
antioxidant to optimize vitrification.