The cryopreservation of eggs entails some risks which, in the worst case scenario, can lead to the non-recovery and death of these reproductive cells. These risks are more common in the slow freezing method than in vitrification due to the reasons discussed below:
- Cooling between 15 and -5 °C is a critical point at which cell damage begins to occur. The membrane lipids and microtubules of the meiotic spindle are mainly affected.
- Between -5 and -80 °C, ice crystals may form that damage the structure of the cell membrane and compromise the viability of the egg.
- Between -50 and -150 °C, the solidification of the medium can damage the egg by cryopracture, with the pellucid zone being particularly affected.
- Excessive dehydration of the egg increases the concentration of solutes and the risk of irreversible collapse, which would be lethal to the cell.
Read the full article on: What’s the difference between freezing and vitrification of eggs? ( 60).
By Andrea Rodrigo B.Sc., M.Sc. (embryologist), Felipe Gallego Terris B.Sc, M.Sc (embriologist), Gustavo Daniel Carti M.D. (gynecologist), Paloma de la Fuente Vaquero M.D., Ph.D., M.Sc. (gynecologist), Sara Salgado B.Sc., M.Sc. (embryologist), Zaira Salvador B.Sc., M.Sc. (embryologist), Michelle Lorraine Embleton B.Sc. Ph.D. (biochemist) and Romina Packan (invitra staff).
Last Update: 10/23/2019
