Absence of Taste Perception Following COVID Linked to Deficient Protein

A collaborative study conducted by researchers from the University of Colorado Anschutz and two institutions in Sweden examined 28 individuals experiencing taste impairments more than a year post-COVID-19 infection. None of the participants had required hospitalization. Analysis of tissue samples from 20 subjects revealed a decrease in messenger RNA levels for PLCβ2, a crucial protein that enhances the perception of sweet, bitter, and umami flavors. Among the group, 11 out of 28 reported difficulties with these specific tastes, whereas sensitivity to salty and sour flavors remained largely intact. Some taste buds appeared disorganized, while others seemed unaffected. The research is limited in scope, lacking a control group, and does not determine the potential for reversing these alterations. Here are the findings.