Meta-Analysis on the Taste Perception Genomics in COVID-19 Mediated by TAS2R38 Genotypes and Phenotypes

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2025-08-11 DOI:10.1111/joss.70064

Vishnu Shivam

{"title":"Meta-Analysis on the Taste Perception Genomics in COVID-19 Mediated by TAS2R38 Genotypes and Phenotypes","authors":"Vishnu Shivam","doi":"10.1111/joss.70064","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Evidence from previous meta-analyses demonstrated that taste dysfunction is highly prevalent in coronavirus disease 2019 (COVID-19). The aim of this study is to evaluate the association between TAS2R38 genotypes and phenotypes in individuals infected with COVID-19. A literature search was conducted in PubMed, PubMed Central, ScienceDirect, SpringerLink, Cochrane Library, ClinicalKey and Wiley online library databases using the keywords “((TAS2R38) OR (bitter taste receptor gene)) AND ((COVID-19) OR (SARS-COV-2))” to identify articles evaluating the association between TAS2R38 genotype/phenotype status and COVID-19. The analysis revealed that the TAS2R38 PAV allele in its dominant form (OR, 5.77; 95% CI, 5.54–6.00; <i>p</i> < 0.00001) and the taster phenotype (OR, 3.41; 95% CI, 2.88–4.03; <i>p</i> < 0.00001) was significantly associated with COVID-19 infection. The present study suggests that assessing taste phenotype status in populations such as close contacts and non-hospitalized individuals may serve as a valuable tool in the management of COVID-19 and similar pandemics.</p>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.70064","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Evidence from previous meta-analyses demonstrated that taste dysfunction is highly prevalent in coronavirus disease 2019 (COVID-19). The aim of this study is to evaluate the association between TAS2R38 genotypes and phenotypes in individuals infected with COVID-19. A literature search was conducted in PubMed, PubMed Central, ScienceDirect, SpringerLink, Cochrane Library, ClinicalKey and Wiley online library databases using the keywords “((TAS2R38) OR (bitter taste receptor gene)) AND ((COVID-19) OR (SARS-COV-2))” to identify articles evaluating the association between TAS2R38 genotype/phenotype status and COVID-19. The analysis revealed that the TAS2R38 PAV allele in its dominant form (OR, 5.77; 95% CI, 5.54–6.00; p < 0.00001) and the taster phenotype (OR, 3.41; 95% CI, 2.88–4.03; p < 0.00001) was significantly associated with COVID-19 infection. The present study suggests that assessing taste phenotype status in populations such as close contacts and non-hospitalized individuals may serve as a valuable tool in the management of COVID-19 and similar pandemics.

查看原文本刊更多论文

TAS2R38基因型和表型介导的COVID-19味觉基因组学meta分析

先前荟萃分析的证据表明，味觉功能障碍在2019冠状病毒病（COVID-19）中非常普遍。本研究的目的是评估新冠病毒感染者TAS2R38基因型与表型之间的关系。在PubMed、PubMed Central、ScienceDirect、SpringerLink、Cochrane Library、ClinicalKey和Wiley online Library数据库中检索关键词“（TAS2R38） OR（苦味受体基因）”和“（COVID-19） OR （SARS-COV-2）”，检索评价TAS2R38基因型/表型状态与COVID-19相关性的文章。分析显示，TAS2R38 PAV等位基因的显性形式(OR, 5.77；95% ci, 5.54-6.00；p < 0.00001)和味觉表型(OR, 3.41；95% ci, 2.88-4.03；p < 0.00001)与COVID-19感染显著相关。本研究表明，评估密切接触者和非住院个体等人群的味觉表型状态可能成为管理COVID-19和类似大流行的有价值的工具。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.