与COVID-19相关的味觉障碍和治疗方法的病原体
J Wang1,2,3,4,5, R Liu1,2,3,4,5, H Ma1,2,3,4,5
1Department of Prosthodontics, Shanghai Jiao Tong University School of Medicine, Shanghai, China.
Journal of dental research
|September 20, 2023
概括
由于味蕾的病毒损伤和炎症,COVID-19感染可能导致味觉功能障碍. 干细胞疗法在再生味蕾和治疗感染后的长期味觉障碍方面表现有前途.
科学领域:
- 神经科学是一个神经科学.
- 免疫学 免疫学 免疫学
- 再生医学是一种再生医学.
背景情况:
- COVID-19通常会导致味觉功能障碍,这是一个持续的症状,影响患者的生活质量.
- 与COVID-19相关的味觉障碍的确切机制是复杂的,并未完全理解.
- 味觉受体细胞容易受到SARS-CoV-2感染,炎症和细胞因子风暴的影响.
研究的目的:
- 审查COVID-19相关的味道功能障碍的发病性.
- 总结目前针对后传染性痛症的治疗策略.
- 探索味道再生疗法的未来方向.
主要方法:
- 审查有关COVID-19和味觉功能障碍的现有科学文献.
- 分析SARS-CoV-2入口受体,炎症和氨酸-血管新生素系统的作用.
- 研究神经变效应和其他促成因素,如缺乏.
主要成果:
- SARS-CoV-2 感染直接损害味蕾,并引发炎症反应,包括细胞因子风暴.
- 氨酸- ангиотензин系统的失衡和SARS-CoV-2的神经侵入有助于味觉障碍.
- 基于干细胞的再生和舌头有机体代表了恢复味道的有希望的途径.
结论:
- 了解COVID-19相关的肌痛病的多面性病原体对于有效治疗至关重要.
- 目前对后感染性味觉障碍的治疗方法有限,这凸显了对新方法的需求.
- 干细胞疗法和有机体模型为长期的口味再生提供了显著的潜力.
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