Oral manifestations of COVID-19 patients: An online survey of the Egyptian population

OBJECTIVES

This pilot survey aims to study the oral manifestations associated with COVID-19 infection and report the prevalence of oral signs and symptoms in COVID-19 patients.

MATERIALS AND METHODS

From May 15 to June 10, 2020, we used an online questionnaire containing the oral manifestations that are expected to be associated with the COVID-19 infection. Adults in our survey who have been diagnosed with COVID-19 positive were confirmed with reverse transcriptase PCR (RT-PCR), and isolated in various hospitals in Cairo, Egypt.

RESULTS

This pilot study included 58 (53.4% males and 46.6% females) COVID-19 patients ages 18-46 years, and 13 (22.4%) were healthcare workers. Our results showed that 67.2% of the patients had at least one manifestation related to the oral cavity and salivary glands, and 32.8% (n = 19) did not have any symptoms associated with the oral cavity. The highest prevalence symptoms were dry mouth 39.7% (n = 23), gustatory dysfunction as 34.5% (n = 20) loss of salt sensation, 29.3% (n = 17) loss of sweet sensation, and 25.9% (n = 15) altered food taste, while the least prevalent symptoms were tongue redness 8.8% (n = 5), and gingival bleeding 7% (n = 4). The most frequently associated symptoms were loss of salt and sweetness, as reported by 27.6% of the participants. However, there was no significant association between the incidence of oral symptoms and demographic data (age, gender, or job) of the patients (p > 0.05).

CONCLUSIONS

Based on limited data, COVID-19 significantly impacts the oral cavity and salivary glands, as salivary gland-related symptoms and taste disorders are highly prevalent in COVID-19 patients.

Physicochemical studies and biological evaluation on (E)-3-(2-(1-(2-hydroxyphenyl)hydrazinyl)-3-oxo-N-(thiazol-2yl)propanamide complexes

Hydrazone complexes of Co(II), Ni(II), Cu(II), Pd(II), Cd(II), Zn(II) and U(VI)O2 with (E)-3-(2-(1-(2-hydroxyphenyl)hydrazinyl)-3-oxo-N-(thiazol-2yl)propanamide (H2o-HAH) have been synthesized. The complex structure has been elucidated by analysis (elemental and thermal), spectroscopy ((1)H NMR, (13)C NMR, IR, UV-visible, ESR, MS) and physical measurements (magnetic susceptibility and molar conductance). The kinetic and thermodynamic parameters for the different decomposition steps of some complexes have been calculated using the Coats-Redfern equation. Also, the association and formation constants of Co(II) ion in absolute ethanol solutions at 294.15K have been calculated by using electrical conductance. Moreover, the ligand and its complexes have been screened for their antibacterial (Escherichia coli and Clostridium sp.) and antifungal activities (Aspergillus sp. and Stemphylium sp.) by MIC method.

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

The effect of vitamin E and oleoresin rosemary on heterocyclic aromatic amine (HAA) formation in fried ground beef patties was studied. Patties were fried at three temperatures (175 degrees C, 200 degrees C, 225 degrees C) for 6 and 10 min/side to determine the conditions for optimum HAA formation. HAAs were isolated by solid phase extraction and quantitated by HPLC. Greatest concentrations were generated when patties were fried at 225 degrees C for 10 min/side, 31.4 ng/g 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 5.8 ng/g 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx). Vitamin E, when used at two concentrations (1% and 10% based on fat content) and added directly to the ground beef patties, reduced PhIP concentrations in the cooked patties by 69% and 72%, respectively. Smaller but more variable reductions were achieved for MeIQx. Comparable inhibition of HAA formation was achieved by the direct addition of vitamin E (1% based on fat content) to the surface of the patties before frying. Concentrations of five HAAs studied were all significantly reduced (P<0.006), with average reductions ranging from 45% to 75%. Oleoresin rosemary, when used at two concentrations (1% and 10% based on fat content), reduced PhIP formation by 44%.

Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat

1. Oxidation of meat and membrane from broilers fed on a diet containing 500 mg/kg rosemary and sage extracts was compared to meat and membrane oxidation from broilers receiving a control diet (not enriched with antioxidants) and a diet enriched in alpha-tocopheryl acetate (200 mg/kg). 2. After 9 d of refrigerated storage, thiobarbituric acid reactive substances of white meat from broilers fed on the control and the alpha-tocopheryl acetate-enriched diets were 0.51 and 0.25 mg malonaldehyde/kg meat, respectively. Values for meat from broilers fed on the diets containing the rosemary and sage extracts were in the range 0.30 to 0.35 mg malonaldehyde/kg meat, significantly lower than those from birds fed on the control diet. A similar trend was observed in the dark meat but differences were not significant at 9 d of storage. Similar trends were observed in raw samples stored at -20 degrees C for up to 4 months and in samples cooked at 70 degrees C and kept stored under refrigeration for up to 4 d. 3. The meat from broilers fed on the diet containing spice extracts had smaller concentrations of total cholesterol oxidation products (COPS) than meat from the control group (P < 0.05). Supplemental alpha-tocopheryl acetate reduced the COPS concentrations to a greater extent than did spice extracts (P < 0.05). 4. A similar trend was observed in microsomal fraction isolates, in which the rate of metmyoglobin/hydrogen peroxide-catalysed lipid peroxidation was lower in animals receiving spice extracts than in those fed on the basal diet.

Effect of dietary oat administration on lipid stability in broiler meat

1. The susceptibility to oxidation of meat from broilers receiving 200 g/kg oats in the diet was compared to the stability of meat from broilers receiving a control diet (10 mg/kg of alpha-tocopheryl acetate) and a diet enriched in alpha-tocopheryl acetate (200 mg/kg). 2. After 9 d of refrigerated storage thiobarbituric acid-reactive substances (TBARS) values in raw dark meat (thigh) were 0.51 and 0.19, respectively, for broilers fed on the control and the alpha-tocopheryl acetate-enriched diets. Meat from broilers fed on the diet containing oats had a lower TBARS value than the control group (P < 0.05), but higher than the group receiving the supplemented diet. The same trend was observed in white meat (breast). Similar effects were observed after the frozen storage of meats, although the antioxidant effect of oats was more evident (P < 0.05) than in the raw meat. 3. Cholesterol oxidation products (COPS) in broiler meat were also influenced by the dietary regimen. COPS concentration in white and dark meat, respectively, from broilers fed on the oat diet were 43% and 32% lower than those in the control samples. 4. Supplemental alpha-tocopheryl acetate reduced COPS concentration by approximately 60%. The availability of natural antioxidants and their possible synergistic effects suggest an interesting way of improving meat stability.

Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings

Smoked foods including turkey, pork, chicken, beef and fish products were screened for the presence of carcinogenic and non-carcinogenic polycyclic aromatic hydrocarbons (PAHs). Eighteen commercial liquid smoke flavourings and seasonings were also analysed. Total PAH concentrations in smoked meat products ranged from 2.6 micrograms/kg in a cooked ham sample to 29.8 micrograms/kg in grilled pork chops, while those in fish products ranged from 9.3 micrograms/kg in smoked shrimp to 86.6 micrograms/kg in smoked salmon. Total concentrations of the carcinogenic PAHs (benzo[a]anthracene, benzo[b]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, and indeno[1,2,3-c,d]pyrene) ranged from non-detectable in several meat products to 7.4 micrograms/kg in grilled pork chops, and from 0.2 micrograms/kg in trout to 16.0 micrograms/kg in salmon. In liquid smoke flavourings and seasonings, total PAH concentrations ranged from 6.3 to 43.7 micrograms/kg, with the carcinogenic PAHs ranging from 0.3 to 10.2 micrograms/kg.