Interactions of SARS-CoV-2 spike protein and transient receptor potential (TRP) cation channels could explain smell, taste, and/or chemesthesis disorders
Halim Maaroufi

TL;DR
This study explores how SARS-CoV-2 spike protein may interact with TRP cation channels, potentially explaining sensory disorders like loss of smell and taste in COVID-19 patients, through molecular docking and hypothesis.
Contribution
It proposes a novel mechanism where SARS-CoV-2 spike protein interacts with TRP channels, affecting their function and contributing to sensory symptoms in COVID-19.
Findings
SARS-CoV-2 S protein contains ankyrin repeat binding motifs.
Docking suggests S protein interacts with TRPA1, TRPV1, and TRPV4 channels.
Interactions may interfere with channel assembly and trafficking.
Abstract
A significant subset of patients infected by SARS-CoV-2 presents olfactory, taste, and/or chemesthesis (OTC) disorders (OTCD). These patients recover rapidly, eliminating damage of sensory nerves. Discovering that S protein contains two ankyrin repeat binding motifs (S-ARBMs) and some TRP cation channels, implicated in OTC, have ankyrin repeat domains (TRPs-ARDs), I hypothesized that interaction of S-ARBMs and TRPs-ARDs could dysregulate the function of the latter and thus explains OTCD. Of note, some TRPs-ARDs are expressed in the olfactory epithelium, taste buds, trigeminal neurons in the oronasal cavity and vagal neurons in the trachea/lungs. Furthermore, this hypothesis is supported by studies that have shown: (i) respiratory viruses interact with TRPA1 and TRPV1 on sensory nerves and epithelial cells in the airways, (ii) the respiratory pathophysiology in COVID-19 patients is…
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Taxonomy
TopicsOlfactory and Sensory Function Studies · Advanced Chemical Sensor Technologies · Biochemical Analysis and Sensing Techniques
