Chikungunya and Mayaro fevers are viral infectious diseases characterized by fever and arthralgia, for which there are currently no effective vaccines or treatments. The urgent need for novel antiviral agents against Chikungunya virus (CHIKV) and Mayaro virus (MAYV) has led to interest in plant-based compounds that can disrupt the viral replication cycle. Chiococca alba (L.) Hitchc., a Neotropical plant traditionally used by Yucatec Maya healers as an antipyretic and antirheumatic, may hold potential as a source of antiviral agents. This study aimed to evaluate the antiviral potential of C. alba methanolic extracts (CAH21 and CAH24) against CHIKV and MAYV through preliminary in vitro and in silico analyses. The cytotoxicity of two methanolic extracts from C. alba roots was assessed in Vero cells using the neutral red assay, and their viral activity was determined via plaque assay post-treatment. Given the observed antiviral effects, we used computational predictions to explore interactions between the multifunctional nsP2 proteases and secondary metabolites identified in C. alba extracts. The metabolites were identified using high-performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC-MS). Phytochemical analysis revealed the presence of flavonoids, coumarins, and phenolic acids in the C. alba extracts. In vitro assays demonstrated that both extracts inhibited over 70% of activity against CHIKV and MAYV at a concentration of 60 µg/mL. In silico predictions suggested that the flavonoids naringin and vitexin had the highest affinity for the nsP2 proteases of CHIKV and MAYV, indicating their potential as viral inhibitors. Our findings revealed that C. alba extract represents a promising source of novel antiviral compounds.

Chikungunya and Mayaro fevers are viral infectious diseases, without vaccine or treatment, that causes fever and arthralgia. Establishing novel antiviral tools capable of preventing or treating Chikungunya virus (CHIKV), and Mayaro virus (MAYV) infections are needed. The use of plant-based compounds that affect the replication cycles of these viruses has been proposed as a promising strategy. Chiococca alba (L.) Hitchc. is a neotropical plant used by Yucatec Mayas traditional healers, mainly, as antipyretic and antirheumatic. To evaluate the potential of C. alba methanolic extracts against CHIKV and MAYV through preliminary analysis in vitro and in silico . The cytotoxicity profile of two C. alba roots methanolic extracts in Vero cells was performed by lysosomal viability using the neutral red assay, and the antiviral potential was determined by plaque assay. We further assessed, through in silico computational predictions, the possible interactions between the active site of the nsP2 proteases of these viruses with some secondary metabolites present in C. alba extracts, identified by High-Performance Liquid Chromatography (HPLC). Our partial phytochemical analysis revealed the presence of flavonoids, and phenolic acids in the C. alba extracts. Our in vitro assays showed that both C. alba extracts inhibited more than 70% of CHIKV and MAYV activities at 60 µg/mL concentration. Based on our in silico computational predictions, the flavonoids naringin and vitexin showed the greatest affinity energies with the CHIKV and MAYV nsP2 proteases, revealing the great potential of these compounds as viral inhibitors. The findings described here indicates that C. alba extracts, or their secondary metabolites, as a potential source of novel antiviral compounds.

O mofo verde é causado por Penicillium digitatum, a doença afeta 90% da produção no período pós-colheita resultando em perda total dos frutos. O objetivo consistiu em isolar o Penicillium sp. e submetê-lo aos ensaios in vitro e in vivo com a kombucha. O fungo foi caraterizado morfologicamente, a gelatina foi uma alternativa conjunta a kombucha, testada nos ensaios in vitro (1%, 2%, 3%, 4% e 5%). A kombucha foi submetida aos ensaios nas concentrações de 50%, 60%, 70%, 80% e 100%, no controle positivo (CP) usou-se água destilada autoclavada e no controle negativo (CN) utilizou-se, Tiofanato metílico (2%). Nos testes in vivo, fez-se, o uso das mesmas concentrações de kombucha testadas in vitro. No teste de confronto direto, utilizou-se, a kombucha (50% e 100%), mais os frutos controle. Os resultados da metagenômica indicaram os gêneros Komagotaeibacter e Pichiaceae sp. como dominantes na kombucha. Nos testes in vitro, a kombucha apresentou inibição sobre Penicillium sp., sendo este efeito evidente a partir do quarto dia de avaliação. A gelatina exerceu efeito inibitório sobre Penicillium sp., com inibição significativa no décimo dia, com crescimento inferior ao controle positivo. A kombucha com gelatina (1%) foi eficaz em inibir o crescimento de Penicillium sp., o efeito inibitório foi estatisticamente significativo em comparação com os controles positivo e negativo. No teste in vivo, todas as concentrações resultaram em uma supressão total da progressão da doença, diferindo do Controle Positivo e Controle Negativo, que apresentou uma progressão intermediária da doença. No ensaio de confronto direto, a kombucha foi altamente eficaz, sendo, a progressão da doença zero sob essas condições de tratamento. O estudo demonstrou resultados que revelam o potencial da kombucha como biofungicida no controle de Penicillium sp., sendo, uma alternativa sustentável e promissora em controlar 100% o desenvolvimento do mofo verde em frutas de laranja.