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31 May 2018 Photo Anja Aucamp
Microbiology department receives Research Chair in Pathogenic Yeasts Prof Carlien Pohl-Albertyn
Prof Carlien Pohl-Albertyn, Professor in the Department of Microbial, Biochemical and Food Biotechnology

The National Research Foundation (NRF) recently approved a fifth research chair for the University of the Free State (UFS), the Research Chair in Pathogenic Yeasts. Prof Carlien Pohl-Albertyn from the Department of Microbial, Biochemical and Food Biotechnology, will be chairing this research chair. 

Activities of the Research Chair in Pathogenic Yeasts builds on existing research strengths and will contribute towards understanding pathobiology of medically significant pathogenic yeasts belonging to the genera Candida and Cryptococcus. 

According to Prof Pohl-Albertyn, the research group, established in 2014, is the only one in South African focusing on understanding the role of bioactive lipids in host-pathogen interaction as well as in the search for novel drug targets. The group brought together three principal investigators, Prof Pohl-Albertyn, Prof Koos Albertyn and Dr Olihile Sebolai, with knowledge regarding various virulence factors (including immunomodulatory metabolites) produced by the Candida and Cryptococcus as well as molecular biology of yeasts. Besides the three principal investigators, the group also includes five PhD students, nine MSc students, four BSc honours students as well as two postdoctoral fellows. 

Current projects of the group include the production of immunomodulatory compounds by the yeasts, finding novel targets for antifungal drugs and the interaction between the yeasts and different hosts using a variety of infection models. In addition, the interaction between pathogenic yeasts and other co-infecting pathogens is also being investigated. 

Why research on fungal infections?
“As a result of presently used treatments for diseases and HIV/Aids, and the advances in medical interventions, many diseases no longer pose a threat to humans and life expectancy is prolonged. However, this has also caused an increase in various opportunistic infections, and most of all, fungal infections.

“With an increase in the number of individuals sensitive to invasive fungal infections, yeasts have begun to be reported more frequently as pathogens (yeasts that can cause disease). Infections by pathogenic yeasts affect a wide variety of patients. Although most of them are immunosuppressed (including HIV positive) other underlying conditions may predispose people to such infections. These include extremes of age (premature infants and the elderly), diabetes, cancer and cystic fibroses. In addition, patients hospitalised in intensive care units, as well as patients undergoing major abdominal or thoracic surgery are at high risk of invasive candidiasis. Similarly, HIV/Aids, liver cirrhosis and immunosuppressive therapy are known risk factors for invasive cryptococcosis,” said Prof Pohl-Albertyn.

According to her an important hurdle in the treatment of invasive yeast infection is the emergence of drug resistance in these pathogens. Therefore, research into pathobiology, including new drug targets, as well as novel treatment options, is a necessity. 

In line with the UFS research strategy
The NRF call for research chairs, specifically aimed at female researchers at universities that currently have fewer than 15 research chairs, came out in May 2017.

The university considers the current SARChi Chairs and the possibility of future chairs as an integral and strategic initiative to increase its national and international standing through excellent academic and research leadership. A Research Chair in Pathogenic Yeasts is therefore an invaluable addition to the UFS Research Strategy. 

The Research Chair is for five years, and is renewable for three terms.

Microbiology from University of the Free State on Vimeo.

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality
He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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