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ORIGINAL RESEARCH article

Front. Cell. Infect. Microbiol.
Sec. Intestinal Microbiome
Volume 14 - 2024 | doi: 10.3389/fcimb.2024.1494193
This article is part of the Research Topic Human Microbiome and COVID-19 View all 6 articles

Gut microbiome and clinical and lifestyle host factors associated with recurrent positive RT-PCR for SARS-CoV-2

Provisionally accepted
  • 1 Spanish National Research Council (CSIC), Madrid, Madrid, Spain
  • 2 CIAL-Institute of Food Science Research, Spanish National Research Council (CSIC), Madrid, Madrid, Spain

The final, formatted version of the article will be published soon.

    Background. SARS-CoV-2 and COVID-19 are still active in the population. Some patients remained PCR-positive for more than 4 weeks, called "persistently PCRpositive". Recent evidence suggests a link between the gut microbiota and susceptibility to COVID-19, although no studies have explored persistent PCR conditions. We aimed to evaluate the relationship between persistent positive SARS-CoV-2 RT-PCR, the gut microbiome, and individual host determinants. Methods. A shotgun metagenomic analysis was conducted on fecal samples from 28 individuals affected by COVID-19.Patients were divided into two groups: those who had cleared the virus within 30 days (designated as the control group) (n = 15), and those who remained PCR-positive beyond 30 days (called the PCR+ group) (n = 13). We also investigated the correlation between prolonged viral clearance and several additional factors, including clinical parameters, immune responses, microbial metabolites, and dietary habits. Results. The composition however, they suggest the relevance of monitoring microbiome changes in the early postviral years to control SARS-CoV-2 and providing individual healthcare support.

    Keywords: Persistent SARS-CoV-2 PCR positivity, Shotgun metagenomics, microbiome, host factors, multivariate analysis

    Received: 10 Sep 2024; Accepted: 28 Nov 2024.

    Copyright: © 2024 Jiménez-Arroyo, Molinero, Sabater, Margolles, Bartolome, Andres-Leon, Ramos, Del Val and Moreno-Arribas. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Natalia Molinero, Spanish National Research Council (CSIC), Madrid, 28006, Madrid, Spain
    M.Victoria Moreno-Arribas, CIAL-Institute of Food Science Research, Spanish National Research Council (CSIC), Madrid, 28006, Madrid, Spain

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