Plasma 25-Hydroxyvitamin D Level and VDR Gene Single Nucleotide Polymorphism rs2228570 Influence on COVID-19 Susceptibility among the Kazakh Ethnic Group—A Pilot Study

Author:

Protas Valeriya V.1ORCID,Pogossyan Gayane P.1,Li Konstantin G.2,Zhumina Assel G.1,Bisseneva Anar K.1,Shaikina Dinara N.3

Affiliation:

1. Department of Botany, Karaganda Buketov University, Karaganda 100028, Kazakhstan

2. Biotechnology and Eco-Monitoring Research Park, Karaganda Buketov University, Karaganda 100028, Kazakhstan

3. Department of Biology, Non-Profit Limited Company “Manash Kozybayev North Kazakhstan University”, Petropavlovsk 150000, Kazakhstan

Abstract

Low plasma levels of the vitamin D metabolite 25-hydroxyvitamin D [25(OH)D] and the vitamin D receptor (VDR) gene single nucleotide polymorphisms (SNPs) have been associated with the body’s susceptibility to infectious diseases, including COVID-19. In this pilot retrospective study, representatives of the Kazakh population (central Kazakhstan) were divided into groups based on the test for IgM and IgG for coronavirus infection. We compared the 25(OH)D plasma levels and concluded that the COVID-19-positive group values (25.17 ng/mL ± 16.65) were statistically lower (p = 0.0114) compared to the COVID-19-negative ones (35.58 ng/mL ± 20.67). There was no association between age, gender and 25(OH)D concentration within the groups (p > 0.05). The genotyping of rs2228570 was performed using a TaqMan Real-Time PCR assay. Allele C predominated among the COVID-19-negative participants and significantly reduced the likelihood of coronavirus infection (p < 0.0001; OR = 0.0804; 95% CI 0.02357–0.2798). There were no statistically significant differences in the frequencies of the A, G and T alleles in the studied groups (p > 0.05). The GG genotype of rs2228570 was associated with a 4.131-fold increased likelihood of COVID-19 infection (p = 0.0288; χ2 = 5.364; OR = 4.131; 95% CI 1.223–13.71). Comprehensive studies are required to determine whether low 25(OH)D plasma concentrations and genetic background represent a risk factor for COVID-19 infection.

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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