ASSOCIATION BETWEEN GUSTATORY AND OLFACTORY DYSFUNCTIONS AND GHRELIN, IL-6, AND IL-10 LEVELS IN COVID-19 PATIENTS

Year 2024, Volume: 7 Issue: 3, 209 - 213, 30.10.2024

Gönül Şeyda Seydel , Inayet Gunturk , Cevat Yazıcı , Füsun Erdoğan

https://doi.org/10.26650/JARHS2024-1473193

Abstract

Objective: The aim of this study was to examine the association between gustatory and olfactory dysfunctions and ghrelin, IL-6, and IL-10 levels in patients with COVID-19.

Materials and Methods: A total of 80 COVID-19 patients were enrolled in the study: 57 patients with gustatory and/or olfactory dysfunctions and 23 patients without gustatory or olfactory dysfunctions. The plasma ghrelin, IL-6, and IL-10 levels of all patients were determined using the ELISA method.

Results: COVID-19 patients with gustatory and/or olfactory dysfunctions had higher IL-6 and lower ghrelin and IL-10 levels compared with COVID19 patients without gustatory or olfactory dysfunctions (p<0.001).

Conclusions: These results demonstrate that an inflammatory process mediated by ghrelin, IL-6, and IL-10 contributes to the development of gustatory and olfactory dysfunctions in COVID-19 patients.

Keywords

Ghrelin, IL-6, IL-10, COVID-19, Gustatory dysfunction, Olfactory dysfunction

COVID-19’LU HASTALARDA TAT VE KOKU ALMA BOZUKLUKLARI İLE GHRELİN, IL-6 VE IL-10 DÜZEYLERİ ARASINDAKİ İLİŞKİ

Abstract

Amaç: Bu çalışmanın amacı, COVID-19’lu hastalarda tat ve koku alma bozuklukları ile ghrelin, IL-6 ve IL-10 düzeyleri arasındaki ilişkiyi incelemekti.

Gereç ve Yöntemler: Çalışmaya tat ve/veya koku alma bozukluğu olan 57 hasta ve tat ve ya koku alma bozukluğu olmayan 23 hasta olmak üzere toplam 80 COVID-19 hasta dahil edildi. Tüm hastaların plazma ghrelin, IL-6 ve IL-10 düzeyleri ELISA yöntemi kullanılarak belirlendi.

Bulgular: Tat ve/veya koku alma bozukluğu olan COVID-19 hastaları, tat ve koku alma bozukluğu olmayan COVID-19 hastalarına kıyasla daha yüksek IL-6 ve daha düşük ghrelin ve IL-10 düzeylerine sahipti (p<0.001).

Sonuçlar: Bu sonuçlar, ghrelin, IL-6 ve IL-10’un aracılık ettiği inflamatuar bir sürecin, COVID-19 hastalarında tat ve koku alma bozukluklarının gelişimine katkıda bulunduğunu göstermektedir.

Keywords

Ghrelin, IL-6, IL-10, COVID-19, tat alma bozukluğu, koku alma bozukluğu

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