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People who are more sensitive to bitter taste are more resistant to corona.. the secret is in a genetic gene


A new study revealed that people who are more sensitive to bitter taste may be more resistant to the Corona virus, and according to the data of nearly 2,000 patients in the US state of Louisiana, people who have a specific gene called “supertaster” which is the taste receptor gene make up a small percentage of Corona patients.


According to the American "Business Insider" website, doctors studied the "supertaster" gene, or so-called T2R38, which makes people more sensitive to the bitter taste of foods such as: broccoli, spinach and coffee.


They found that those who inherit the gene from both parents also have stronger immunity to respiratory and sinus infections - and according to the latest research, they may be better protected from the coronavirus.


The supertaster gene enhances innate immune function

 

The T2R38 gene provides the body with superior natural defenses against bacteria and viruses such as the coronavirus.


People with two copies of the gene have extra hair strands, called cilia, in the airway to remove bacteria and viruses. They also produce more mucous membranes to keep out invaders and produce nitric oxide to kill pathogens that enter the body.


All of these layers of immunity help the body fight infection, so scientists wondered whether those who inherit the gene might have an innate advantage to protect against corona.


Does the condition of a person who possesses this gene predict the severity of corona symptoms?

 

Dr. Henry Parham, the US otolaryngologist who is leading this study, continued to test his hypothesis, first in a group of 100 people who were previously infected with the coronavirus and then in nearly 2,000 people who were exposed but did not get sick.


The study, which was published in JAMA Network Open, revealed that those who did not possess this gene were more likely to be infected with corona and the duration of the disease for a longer period, and also needed hospitalization, and vice versa for those who possessed this gene, their period of infection with the virus decreased and they did not need to be hospitalized.


 Overall, the researchers were able to predict a person's disease severity based on their state of taste with an accuracy of 94%.

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