Evaluación del potencial antiviral de dos extractos derivados de subproductos del cacao en un modelo de infección in vitro con virus chikungunya

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dc.contributor.advisorDelgado Tiria, Félix Giovanni
dc.contributor.advisorMorantes Medina, Sandra Johanna
dc.contributor.authorDaza Guzmán, Luisa Fernanda
dc.contributor.authorGuitiérrez Álvarez, Luis Felipe
dc.date.accessioned2024-11-20T00:44:21Z
dc.date.available2024-11-20T00:44:21Z
dc.date.issued2024-10
dc.description.abstractLa enfermedad causada por virus chikungunya (CHIKV) no cuenta con un tratamiento específico y sus síntomas se manejan principalmente con analgésicos y antiinflamatorios. Extractos derivados de subproductos del cacao (cacota / cascarilla), han mostrado actividad antioxidante en estudios previos. Considerando que existe una relación entre los niveles de estrés oxidativo y el título viral de diferentes agentes virales, en este trabajo se evaluó el posible efecto antiviral de estos extractos en un modelo de infección in vitro con CHIKV. Para esto, células Huh-7 fueron tratadas con diferentes concentraciones de los extractos evaluando citotoxicidad por resazurina, actividad antioxidante con DCFH-DA y la actividad antiviral por RT-qPCR. Los resultados mostraron que los extractos de cacota y cascarilla no afectan la viabilidad de las células Huh-7 en los tiempos (24, 48 y 72h) y el rango de concentraciones evaluadas (250 - 15.6 µg/mL). Interesantemente, ambos extractos mostraron un potencial antioxidante y antiviral al reducir los niveles de ROS en las células infectadas con CHIKV, tanto a las 12 como a las 24 h de exposición, así como la replicación viral, observándose una reducción del número de copias de ARN viral. En conclusión, los extractos de cacao mostraron un potencial antiviral, posiblemente asociado a la reducción de las ROS producidas durante la infección con CHIKV.
dc.description.abstractenglishThe disease caused by the chikungunya virus (CHIKV) currently lacks a specific treatment, with symptoms being managed mainly through analgesics and anti-inflammatory drugs. Extracts derived from cacao by-products (cocoa pod husk/cocoa bean shell) have shown antioxidant activity in previous studies. Given the correlation between oxidative stress levels and viral titers of various viral agents, this study evaluated the potential antiviral effect of these extracts in an in vitro CHIKV infection model. Huh-7 cells were treated with different extract concentrations, and cytotoxicity was assessed using the resazurin assay, antioxidant activity with DCFH-DA, and antiviral activity via RT-qPCR. The results showed that cocoa pod husk and cocoa bean shell extracts did not affect the viability of Huh-7 cells at the tested time points (24, 48, and 72 hours) and concentration range (15.6 - 250 µg/mL). Interestingly, both extracts exhibited antioxidant and antiviral potential by reducing ROS levels in CHIKV-infected cells at 12 and 24 hours of exposure, as well as by inhibiting viral replication, evidenced by a reduction in viral RNA copy numbers. In conclusion, cacao extracts demonstrated antiviral potential, possibly linked to the reduction of ROS produced during CHIKV infection.
dc.description.degreelevelPregradospa
dc.description.degreelevelQuímico Farmacéuticospa
dc.description.sponsorshipUniversidad Nacional de Colombia
dc.format.mimetypeapplication/pdf
dc.identifier.instnameUniversidad El Bosquespa
dc.identifier.reponamereponame:Repositorio Institucional Universidad El Bosquespa
dc.identifier.repourlrepourl:https://repositorio.unbosque.edu.co
dc.identifier.urihttps://hdl.handle.net/20.500.12495/13258
dc.language.isoes
dc.publisher.facultyFacultad de Cienciasspa
dc.publisher.grantorUniversidad El Bosquespa
dc.publisher.programQuímica Farmacéuticaspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.rights.accessrightshttps://purl.org/coar/access_right/c_abf2
dc.rights.localAcceso abiertospa
dc.subjectVirus chikungunya
dc.subjectEspecies reactivas oxígeno
dc.subjectCacota
dc.subjectCascarilla
dc.subjectActividad antioxidante
dc.subjectActividad antiviral
dc.subject.ddc615.19
dc.subject.keywordsChikungunya virus
dc.subject.keywordsReactive oxygen species
dc.subject.keywordsCocoa pod husk
dc.subject.keywordsCocoa bean shell
dc.subject.keywordsAntioxidant activity
dc.subject.keywordsAntiviral activity
dc.titleEvaluación del potencial antiviral de dos extractos derivados de subproductos del cacao en un modelo de infección in vitro con virus chikungunya
dc.title.translatedEvaluation of the antiviral potential of two extracts derived from cacao by-products in an in vitro chikungunya virus infection model
dc.type.coarhttps://purl.org/coar/resource_type/c_7a1f
dc.type.coarversionhttps://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.driverinfo:eu-repo/semantics/bachelorThesis
dc.type.hasversioninfo:eu-repo/semantics/acceptedVersion
dc.type.localTesis/Trabajo de grado - Monografía - Pregrado

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