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Gene Variants Associated With Individual Sensitivity for Taste Changes After the COVID-19 Infection
Lejla Pojskic1, Ivona Kenjic2, Belmina Saric Medic1
1Institute for Genetic Engineering and Biotechnology, University of Sarajevo, Sarajevo, Bosnia and Herzegovina, unsa.ba.
Biomed Research International
|March 29, 2026
Summary
COVID-19 can cause taste dysfunction due to genetic variations in taste-related genes like HCN4, PLCB2, and TAS1R1. These genetic differences may explain why some individuals experience lasting changes in taste perception after infection.
Area of Science:
- Genetics
- Neuroscience
- Otolaryngology
Background:
- Human gustatory function integrates taste, smell, and touch for food assessment.
- Taste dysfunction (dysgeusia) is a notable COVID-19 symptom, with some cases resulting in persistent taste alterations.
- The complexity of taste regulation highlights its potential role in diagnosing and treating taste disorders.
Purpose of the Study:
- To investigate the genetic associations between candidate genes and SARS-CoV-2 infection-related dysgeusia.
- To identify specific gene variants linked to taste dysfunction following viral infection.
Main Methods:
- Genotyping of 96 individuals with confirmed SARS-CoV-2 infection using a custom Illumina gene panel.
- Categorization of participants based on self-reported taste dysfunction.
- Analysis of 18 functionally related taste genes for statistically significant differences.
Main Results:
- Statistically significant differences were found for specific variants in HCN4 (c∗2393C>G, c.2556G>A), PLCB2 (c.3037-55T>C, c.582+958_582+959inv), and TAS1R1 (c.1594+41G>A).
- These variants showed a p-value < 0.05, indicating a possible association with taste dysfunction after viral infection.
Conclusions:
- Genetic variations in HCN4, PLCB2, and TAS1R1 may be associated with SARS-CoV-2 infection-related dysgeusia.
- These findings suggest a genetic component influencing the development or severity of taste dysfunction post-COVID-19.
- Further research is warranted to elucidate the precise mechanisms linking these genetic variants to taste alterations.
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