相关实验视频
Updated: Jan 31, 2026

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Taste Exam: A Brief and Validated Test
Published on: August 17, 2018
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在长期COVID中品味功能障碍
Hanna Morad1, Tytti Vanhala2, Marta A Kisiel3
1Clinic of Ear, Nose and Throat diseases (ENT), Uppsala University Hospital, Uppsala, Sweden.
Chemical senses
|January 29, 2026
概括
长期的COVID可能会导致持续的味觉功能障碍,但很少发生. 这种功能障碍通常会影响甜味,乌玛米和苦味,原因是特定的味觉受体细胞的变化,而不是广泛的味蕾损伤.
科学领域:
- 神经科学是一个神经科学.
- 耳鼻喉科 耳鼻喉科 耳鼻喉科
- 传染性疾病 传染性疾病
背景情况:
- 持续的味觉功能障碍是SARS-CoV-2感染 (长期COVID) 后的一个常见投诉.
- 这种味觉功能障碍的潜在病理机制在很大程度上是未知的.
- 了解这些机制对于开发向治疗至关重要.
研究的目的:
- 调查长期味觉功能障碍的病理相关性,在有COVID-19病史的人群中.
- 客观地评估味觉缺陷并分析味蕾结构和基因表达.
- 要确定味觉功能障碍是否与特定的味觉品质或味觉受体细胞功能有关.
主要方法:
- 招募了28名非住院的长期COVID患者,经历了>12个月感染后的味觉障碍.
- 使用WETT味道测试来量化五种品质 (甜,乌玛米,苦,酸,) 的味道能力.
- 在真菌状乳头活检上进行了组织学分析和定量PCR (qPCR),以评估味蕾结构,内化和基因表达.
主要成果:
- 虽然整体口味得分大多是正常的,但11名受试者报告说,他们完全失去了一种或多种口味品质.
- 甜味,乌玛米和苦味品质的损失明显更频繁.
- 减少了PLCβ2和Tas1R3mRNAs的表达,与味觉丧失相关,偶尔会有不组织的味蕾和异常的上皮细胞.
结论:
- 在COVID-19后长期的味觉功能障碍并不常见,但可以选择性地影响PLCβ2依赖的味觉品质.
- 这种病理涉及到味觉受体细胞中的特定分子变化,而不是味觉外围的完全破坏.
- 研究结果表明,有针对性的分子机制有助于COVID-19后持续的味道丧失.
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