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07 August 2019 | Story Thabo Kessah and Selloane Mile | Photo Thabo Kessah
Dr Tshepo Moloi Gille de Vlieg Prof Monique Marks Zama Khanyesa read more
Dr Tshepo Moloi (far left) with some of the panellists during the Cosas Colloquium: Gille de Vlieg, Prof Monique Marks, and Zama Khanyesa (Cosas President, 2015-2017).

They came from near and far; the attendees were both from the founding and the contemporary generation – up to the current President, John Macheke. This was reflected in the guest and speaker lists of the colloquium, which was hosted by the Qwaqwa Campus Faculty of the Humanities and the TK Mopeli Library to celebrate the 40th anniversary of the Congress of South African Students (Cosas).

Acknowledging Cosas pioneers

“The two-day colloquium was aimed at enabling all Cosas generations to engage meaningfully, while highlighting the role of its leaders in the struggle for a democratic system of education and country,” said the organiser, Dr Tshepo Moloi from the Department of History.

“We must appreciate the founders of Cosas, as they have not been adequately acknowledged in the democratic dispensation. The organisation fought many battles – one of which was to enable many of us to finally register at institutions of higher learning when it was not as fashionable as it is now,” said Patrick Letsatsi from the Department of Sports, Arts and Culture (DSAC). 

Letsatsi also expressed the DSAC’s mission of facilitating such dialogues on matters of national interest. “Talking enables us to see that burning a library when we need a road is not the right way of dealing with matters,” he said.

Limited research on Cosas

On the academic research front, it is clear that minimal work has been done to reflect on the role played by Cosas over the years. “There is limited scholarly research on Cosas,” said Prof Noor Nieftagodien, the Head of the History Workshop at the University of the Witwatersrand.

“Despite this, we know for a fact that the founding members of Cosas found themselves under serious threat from the state. They were detained almost immediately after its formation in 1979, yet the organisation continued to produce leaders who not only played a pivotal role in the underground movement and formation of youth congresses and trade unions, but also in the shaping of our democratic state,” he argued.

The colloquium also featured Prof Monique Marks, who spoke at length about Cosas in the 1980s and the 1990s. There was also a presentation and photo exhibition by veteran anti-apartheid activist and former member of the Black Sash, Gille de Vlieg, whose photographs back then were inspired by the energy of the students. Other panellists were, among others, founding members Oupa Masuku, Vusi Gqoba, Super Moloi, Titi Mthenjane, and former Free State MEC, Oupa Khoabane.  

The colloquium was hosted in partnership with the national Department of Sports, Arts and Culture and the National Institute for the Humanities and Social Sciences (NIHSS).

News Archive

Mushrooms, from gourmet food for humans to fodder for animals
2016-12-19

Description: Mushroom research photo 2 Tags: Mushroom research photo 2 

From the UFS Department of Microbial Biochemical and
Food Biotechnology are, from left: Prof Bennie Viljoen,
researcher,
MSc student Christie van der Berg,
and PhD student Christopher Rothman
Photo: Anja Aucamp

Mushrooms have so many medicinal applications that humans have a substance in hand to promote long healthy lives. And it is not only humans who benefit from these macrofungi growing mostly in dark spaces.

“The substrate applied for growing the mushrooms can be used as animal fodder. Keeping all the medicinal values intact, these are transferred to feed goats as a supplement to their daily diet,” said Prof Bennie Viljoen, researcher in the Department of Microbial, Biochemical and Food Biotechnology at the UFS.

Curiosity and a humble start
“The entire mushroom project started two years ago as a sideline of curiosity to grow edible gourmet mushrooms for my own consumption. I was also intrigued by a friend who ate these mushrooms in their dried form to support his immune system, claiming he never gets sick. The sideline quickly changed when we discovered the interesting world of mushrooms and postgraduate students became involved.

“Since these humble beginnings we have rapidly expanded with the financial help of the Technology Transfer Office to a small enterprise with zero waste,” said Prof Viljoen. The research group also has many collaborators in the industry with full support from a nutraceutical company, an animal feed company and a mushroom growers’ association.

Prof Viljoen and his team’s mushroom research has various aspects.

Growing the tastiest edible mushrooms possible
“We are growing gourmet mushrooms on agricultural waste under controlled environmental conditions to achieve the tastiest edible mushrooms possible. This group of mushrooms is comprised of the King, Pink, Golden, Grey, Blue and Brown Oysters. Other than the research results we have obtained, this part is mainly governed by the postgraduate students running it as a business with the intention to share in the profit from excess mushrooms because they lack research bursaries. The mushrooms are sold to restaurants and food markets at weekends,” said Prof Viljoen.

Description: Mushroom research photo 1 Tags: Mushroom research photo 1 

Photo: Anja Aucamp

Natural alternative for the treatment of various ailments
“The second entity of research encompasses the growth and application of medicinal mushrooms. Throughout history, mushrooms have been used as a natural alternative for the treatment of various ailments. Nowadays, macrofungi are known to be a source of bioactive compounds of medicinal value. These include prevention or alleviation of heart disease, inhibition of platelet aggregation, reduction of blood glucose levels, reduction of blood cholesterol and the prevention or alleviation of infections caused by bacterial, viral, fungal and parasitic pathogens. All of these properties can be enjoyed by capsulation of liquid concentrates or dried powdered mushrooms, as we recently confirmed by trial efforts which are defined as mushroom nutriceuticals,” he said.

Their research focuses on six different medicinal genera, each with specific medicinal attributes:
1.    Maitake: the most dominant property exhibited by this specific mushroom is the reduction of blood pressure as well as cholesterol. Other medicinal properties include anticancer, antidiabetic and immunomodulating while it may also improve the health of HIV patients.
2.    The Turkey Tail mushroom is known for its activity against various tumours and viruses as well as its antioxidant properties.
3.    Shiitake mushrooms have antioxidant properties and are capable of lowering blood serum cholesterol (BSC). The mushroom produces a water-soluble polysaccharide, lentinan, considered to be responsible for anticancer, antimicrobial and antitumour properties.
4.    The Grey Oyster mushroom has medicinal properties such as anticholesterol, antidiabetic, antimicrobial, antioxidant, antitumour and immunomodulatory properties.
5.    Recently there has been an increased interest in the Lion’s Mane mushroom which contains nerve growth factors (NGF) and may be applied as a possible treatment of Alzheimer’s disease as this compound seems to have the ability to re-grow and rebuild myelin by stimulating neurons.
6.    Reishi mushrooms are considered to be the mushrooms with the most medicinal properties due to their enhancing health effects such as treatment of cancer, as well as increasing longevity, resistance and recovery from diseases.


Description: Mushroom research photo 3 Tags: Mushroom research photo 3


Valuable entity for the agricultural sector
Another research focus is the bio-mushroom application phenome, to break down trees growing as encroaching plants. This research is potentially very valuable for the agricultural sector in the areas where Acacia is an encroaching problem. With this process, waste products are upgraded to a usable state. “It is therefore, possible to convert woody biomass with a low digestibility and limited availability of nutrients into high-quality animal fodder. By carefully selecting the right combination of fungus species to ferment agro-wastes, a whole host of advantages could become inherently part of the substrate. Mushrooms could become a biotechnological tool used to ‘inject’ the substrate that will be fed to animals with nutrition and/or medicine as the need and situation dictates,” said Prof Viljoen.

 

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