Genetic predispositions may influence geographical and interethnic differences in COVID-19 prevalence and mortality in affected populations. Of the many genes implicated in COVID-19 progression, a substantial number have no direct functional link on virus transfer/viability or on the host immune system. To address this knowledge deficit, a large number of in silico studies have recently been published. However, the results of these studies often contradict the findings of studies involving real patients. For example, the ACE2 has been shown to play an important role in regulating coronavirus entry into cells, but none of its variations have been directly associated with COVID19 susceptibility or severity. Consistently was reported that increased risk of COVID-19 is associated with blood group A and with the APOE4 allele. Among other genes with potential impacts are the genes for CCR5, IL-10, CD14, TMPRSS2 and angiotensinconverting enzyme. Variants within the protein-coding genes OAS1 and LZTFL1 (transferred to the human genome from Neanderthals) are understood to be among the strongest predictors of disease severity. The intensive research efforts have helped to identify the genes and polymorphisms that contribute to SARS-CoV-2 infection and COVID-19 severity.
Increased plasma cholesterol levels are listed between the major
atherosclerosis risk factors. The final plasma cholesterol levels
result from the interplay between the genetic and environmental
(diet, physical activity) factors. Little is known, how dietary
factors influence epigenetics. We have analyzed, if an overgeneration feeding of rat with cholesterol influences total liverDNA methylation, and if total liver-DNA methylation differ
between the different rat strains (Prague hereditary
hypercholesterolemic rats, Prague hereditary hypertriglyceridemic
rats and Wistar Kyoto rats). The animals were feed with high fat
(additional 5 % over normal capacity) high cholesterol (2 %) diet
for 14 days. DNA methylation in the liver tissue in different
generations was analyzed using the liquid chromatography
coupled with tandem mass spectrometry. We have not observed
any significant changes in total liver-DNA methylation over the
9 generations of animals feed by fat/cholesterol enriched diet.
Additionally, there were no differences in DNA methylation
between different rat strains. In animal model, the dietary
changes (hypercholesterolemic diet) not significantly influence
the total DNA methylation status within the liver.