Аносмия при COVID-19: основные механизмы и оценка роли обонятельного пути в развитии инфекционного поражения головного мозга

Аносмия при COVID-19: основные механизмы и оценка роли обонятельного пути в развитии инфекционного поражения головного мозга

Автор: Бутовт Р., Фон Бартельд К. С.

Журнал: Juvenis scientia @jscientia

Рубрика: Переводные статьи

Статья в выпуске: 5 т.7, 2021 года.

Бесплатный доступ

В последние месяцы появилась информация о том, что новый коронавирус, ставший причиной пандемии COVID-19, вызывает снижение обонятельной и вкусовой чувствительности у значительной части пациентов. При этом хемосенсорная недостаточность зачастую является самым ранним, а иногда и единственным проявлением инфекции у не имеющих других симптомов носителей вируса SARS-CoV-2. Все больший интерес в последнее время, таким образом, вызывают возможные причины ранней и специфичной хемосенсорной дисфункции при COVID-2019. В данном обзоре мы провели анализ результатов недавних исследований, показавших, что распространенность таких симптомов как нарушения обоняния и вкуса у пациентов с COVID-19 не одинакова в различных популяциях. Вероятно, это обусловлено различиями в S-белке нескольких разновидностей вируса, либо межпопуляционными отличиями человеческих белков, которые используются вирусом для проникновения в клетки, что изменяет инфекционные свойства вируса. При подготовке этого обзора мы опирались на актуальные сведения о клеточных и молекулярных механизмах, лежащих в основе индуцированной вирусом аносмии, особо акцентируя внимание на новых данных о ключевой роли поддерживающих клеток обонятельного эпителия. Мы также провели критический анализ последних данных, свидетельствующих о поражении головного мозга при COVID-19, и оценили теоретическую возможность и пути проникновения SARS-CoV-2 в мозг через обонятельный эпителий полости носа. Помимо этого, мы проанализировали перспективы использования симптомов хемосенсорной дисфункции для скрининговой экспресс-диагностики COVID-19 на ранних стадиях развития заболевания.

Еще

Аносмия, covid-19, обонятельный эпителий, sars-cov-2, ангиотензинпревращающий фермент 2, заболеваемость, диагностика, гипосмия, потеря обоняния, вкус, инфекционное поражение головного мозга

Короткий адрес: https://sciup.org/14122890

IDR: 14122890   |   DOI: 10.32415/jscientia_2021_7_5_28-59

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