Chemosensory Dysfunction in COVID-19: Integration of Genetic and Epidemiological Data Points to D614G Spike Protein Variant as a Contributing Factor,ACS Chemical Neuroscience

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Chemosensory Dysfunction in COVID-19: Integration of Genetic and Epidemiological Data Points to D614G Spike Protein Variant as a Contributing Factor
ACS Chemical Neuroscience ( IF 4.1 ) Pub Date : 2020-09-30 , DOI: 10.1021/acschemneuro.0c00596
Rafal Butowt ₁ , Katarzyna Bilinska ₁ , Christopher S Von Bartheld ₂

Affiliation

After several months of rapid pandemic expansion, it is now apparent that the SARS-CoV-2 coronavirus interferes with smell and taste sensation in a substantial proportion of COVID-19 patients. Recent epidemiological data documented intriguing differences in prevalence of chemosensory dysfunctions between different world regions. Viral genetic factors as well as host genetic factors appear to be relevant; however, it is not yet known which mutations or polymorphisms actually contribute to such phenotypic differences between populations. Here, we discuss recent genetic and epidemiological data on the D614G spike protein variant and assess whether current evidence is consistent with the notion that this single nucleotide polymorphism augments chemosensory impairments in COVID-19 patients. We hypothesize that this spike variant is an important viral genetic factor that facilitates infection of chemosensory epithelia, possibly acting together with yet to be identified host factors, and thereby increases smell and taste impairment. We suggest that the prevalence of chemosensory deficits may reflect the pandemic potential for transmissibility and spread which differs between populations.

中文翻译：

COVID-19 中的化学感应功能障碍：遗传和流行病学数据的整合表明 D614G 尖峰蛋白变体是一个影响因素

经过几个月的大流行快速扩张，现在很明显 SARS-CoV-2 冠状病毒会干扰相当大比例的 COVID-19 患者的嗅觉和味觉。最近的流行病学数据记录了世界不同地区化学感应功能障碍患病率的有趣差异。病毒遗传因素以及宿主遗传因素似乎是相关的；然而，目前尚不清楚哪些突变或多态性实际上导致了人群之间的这种表型差异。在这里，我们讨论了 D614G 刺突蛋白变体的最新遗传和流行病学数据，并评估当前证据是否与这种单核苷酸多态性会加剧 COVID-19 患者化学感应损伤的观点一致。我们假设这种刺突变体是一种重要的病毒遗传因子，可促进化学感应上皮细胞的感染，可能与尚未确定的宿主因子一起作用，从而增加嗅觉和味觉损伤。我们认为，化学感应缺陷的普遍存在可能反映了大流行的传播性和传播潜力，而这种情况在人群之间存在差异。

更新日期：2020-10-21

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