Taste Cells and Proteins in Saliva Linked to Taste Sensitivity in Long-COVID
Author Information
Author(s): Patel Parul, Jaishankar Shveta, Srinivasan Mythily
Primary Institution: Indiana University School of Dentistry
Hypothesis
Can the presence of taste cells and taste-related proteins in saliva correlate with taste sensitivity in individuals with long-COVID?
Conclusion
The study found that taste-related proteins are reduced in the saliva of long-COVID individuals, correlating with lower taste sensitivity.
Supporting Evidence
- Cells expressing taste cell markers were found in saliva.
- Salivary proteins related to taste perception were reduced in long-COVID individuals.
- 10% of individuals had low taste scores for over two years.
- More than 70% of epithelial cells in saliva were live.
- Genetic analysis showed variations in taste sensitivity among participants.
Takeaway
People who had COVID-19 might have trouble tasting things even after they feel better, and this study looked at how their saliva might show why.
Methodology
Participants completed the Waterless Empirical Taste Test (WETT) and saliva samples were analyzed for taste-related proteins.
Limitations
The study had a small sample size and did not consider other long-COVID symptoms.
Participant Demographics
Participants included individuals with a history of COVID-19 infection, both first-time and reinfected.
Statistical Information
P-Value
<0.001
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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