{"title":"内源性大麻素在COVID-19患者嗅觉和味觉功能障碍以及大脑体积变化中的可能作用","authors":"Zafer Ergül, Zülal Kaptan, Ayhan Kars, Gülşah Biçer, Çetin Kılınç, Emine Petekkaya, Nilay Çöplü","doi":"10.1007/s12078-022-09301-1","DOIUrl":null,"url":null,"abstract":"<div><h3>Introduction</h3><p>COVID-19 infection develops neurologic symptoms such as smell and taste loss. We aimed to determine the volumetric changes in the brain and correlation of possible related biochemical parameters and endocannabinoid levels after COVID-19 recovery.</p><h3>Methods</h3><p>Brain magnetic resonance images of recovered COVID-19 patients and healthy volunteers, whose olfactory and gustatory scores were obtained through a questionnaire, were taken, and the volumes of the brain regions associated with taste and smell were measured by automatic and semiautomatic methods. Endocannabinoids (EC), which are critical in the olfactory system, and vitamin B12, zinc, iron, ferritin, thyroid-stimulating hormone (TSH), and thyroxine (T4) levels, which are reported to have possible roles in olfactory disorders, were measured in peripheral blood.</p><h3>Results</h3><p>Taste and smell disorder scores and EC levels were found to be higher in recovered COVID-19 patients compared to controls. EC levels were negatively correlated with bilateral entorhinal cortex (ENT) volumes in the COVID-19 group. Subgenual anterior cingulate cortex volumes showed correlations with gustatory complaints and ferritin in recovered COVID-19 patients.</p><h3>Conclusions</h3><p>The critical finding of our study is the high EC levels and negative correlation between EC levels and left ENT volumes in recovered COVID-19 patients.</p><h3>Implications</h3><p>It is possible that ECs are potential neuromodulators in many conditions leading to olfactory disorders, including COVID-19.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 2","pages":"135 - 144"},"PeriodicalIF":1.0000,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12078-022-09301-1.pdf","citationCount":"0","resultStr":"{\"title\":\"Possible Role of Endocannabinoids in Olfactory and Taste Dysfunctions in COVID-19 Patients and Volumetric Changes in the Brain\",\"authors\":\"Zafer Ergül, Zülal Kaptan, Ayhan Kars, Gülşah Biçer, Çetin Kılınç, Emine Petekkaya, Nilay Çöplü\",\"doi\":\"10.1007/s12078-022-09301-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Introduction</h3><p>COVID-19 infection develops neurologic symptoms such as smell and taste loss. We aimed to determine the volumetric changes in the brain and correlation of possible related biochemical parameters and endocannabinoid levels after COVID-19 recovery.</p><h3>Methods</h3><p>Brain magnetic resonance images of recovered COVID-19 patients and healthy volunteers, whose olfactory and gustatory scores were obtained through a questionnaire, were taken, and the volumes of the brain regions associated with taste and smell were measured by automatic and semiautomatic methods. Endocannabinoids (EC), which are critical in the olfactory system, and vitamin B12, zinc, iron, ferritin, thyroid-stimulating hormone (TSH), and thyroxine (T4) levels, which are reported to have possible roles in olfactory disorders, were measured in peripheral blood.</p><h3>Results</h3><p>Taste and smell disorder scores and EC levels were found to be higher in recovered COVID-19 patients compared to controls. EC levels were negatively correlated with bilateral entorhinal cortex (ENT) volumes in the COVID-19 group. Subgenual anterior cingulate cortex volumes showed correlations with gustatory complaints and ferritin in recovered COVID-19 patients.</p><h3>Conclusions</h3><p>The critical finding of our study is the high EC levels and negative correlation between EC levels and left ENT volumes in recovered COVID-19 patients.</p><h3>Implications</h3><p>It is possible that ECs are potential neuromodulators in many conditions leading to olfactory disorders, including COVID-19.</p></div>\",\"PeriodicalId\":516,\"journal\":{\"name\":\"Chemosensory Perception\",\"volume\":\"15 2\",\"pages\":\"135 - 144\"},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2022-10-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s12078-022-09301-1.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemosensory Perception\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s12078-022-09301-1\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Neuroscience\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemosensory Perception","FirstCategoryId":"3","ListUrlMain":"https://link.springer.com/article/10.1007/s12078-022-09301-1","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Neuroscience","Score":null,"Total":0}
Possible Role of Endocannabinoids in Olfactory and Taste Dysfunctions in COVID-19 Patients and Volumetric Changes in the Brain
Introduction
COVID-19 infection develops neurologic symptoms such as smell and taste loss. We aimed to determine the volumetric changes in the brain and correlation of possible related biochemical parameters and endocannabinoid levels after COVID-19 recovery.
Methods
Brain magnetic resonance images of recovered COVID-19 patients and healthy volunteers, whose olfactory and gustatory scores were obtained through a questionnaire, were taken, and the volumes of the brain regions associated with taste and smell were measured by automatic and semiautomatic methods. Endocannabinoids (EC), which are critical in the olfactory system, and vitamin B12, zinc, iron, ferritin, thyroid-stimulating hormone (TSH), and thyroxine (T4) levels, which are reported to have possible roles in olfactory disorders, were measured in peripheral blood.
Results
Taste and smell disorder scores and EC levels were found to be higher in recovered COVID-19 patients compared to controls. EC levels were negatively correlated with bilateral entorhinal cortex (ENT) volumes in the COVID-19 group. Subgenual anterior cingulate cortex volumes showed correlations with gustatory complaints and ferritin in recovered COVID-19 patients.
Conclusions
The critical finding of our study is the high EC levels and negative correlation between EC levels and left ENT volumes in recovered COVID-19 patients.
Implications
It is possible that ECs are potential neuromodulators in many conditions leading to olfactory disorders, including COVID-19.
期刊介绍：
Coverage in Chemosensory Perception includes animal work with implications for human phenomena and explores the following areas:
Identification of chemicals producing sensory response;
Identification of sensory response associated with chemicals;
Human in vivo response to chemical stimuli;
Human in vitro response to chemical stimuli;
Neuroimaging of chemosensory function;
Neurological processing of chemoreception;
Chemoreception mechanisms;
Psychophysics of chemoperception;
Trigeminal function;
Multisensory perception;
Contextual effect on chemoperception;
Behavioral response to chemical stimuli;
Physiological factors affecting and contributing to chemoperception;
Flavor and hedonics;
Memory and chemoperception.
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