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14 January 2019 | Story Thabo Kessah | Photo Thabo Kessah
Dr Lisa Komoreng
Dr Lisa Komoreng’s research highlights traditional medicinal plant qualities used to deal with diseases like TB and elephantiasis.

The burden that diseases like tuberculosis (TB), lymphatic filariasis (elephantiasis), sexually transmitted infections (STIs), skin infections, and ear, nose and throat (ENT) infections bring to the country, mainly poverty-stricken communities, has prompted Dr Lisa Komoreng to focus her research on traditional medicinal plants.

 

South Africa, says Dr Komoreng, has the third highest number of reported cases and the fifth highest number of estimated prevalent cases, with the second highest burden of drug-resistant TB cases in the world amongst the 22 high-burden countries.

South Africa is burdened
by elephantiasis and treating
it remains a huge problem,
says Dr Lisa Komoreng.

 

“According to the Free State Provincial Strategic Plan (2012-2016), HIV and TB are the leading causes of death in the Province, with TB being the second most leading cause. Our country is also burdened by elephantiasis and treating it remains a huge problem. Patients are often turned away from some of the public hospitals, reasons being that there is no treatment in the country or that the disease needs specialist care. It with this in mind that my research focuses on providing treatment that is cheaper than western medicine, easily accessible, with fewer or no side effects,” she said.

 

“People suffering from elephantiasis are not only physically disabled, but they suffer mental, social and financial losses contributing to stigma and poverty. Some of the drugs used to treat the disease are ineffective against adult parasitic worms, which are the ones that cause the disease, and they also have side effects. Our research in dealing with these diseases enables us to work hand-in-hand with herbalists, traditional healers and people who have indigenous knowledge about the use of traditional medicine. We consult with them in order to acquire information about the medicinal plants that are used to treat and manage those diseases. Once they provide us with information, we collect the plant species together, which we subsequently take to the University herbarium for proper identification of their scientific names and to the laboratory for experiments,” she added.

 

Dr Komoreng is a Senior Lecturer in the Department of Plant Sciences at the Qwaqwa Campus. She has authored and co-authored over 15 research articles and has presented her research at various national and international conferences.  Her research team comprises of 5 MSc and 4 PhD students.

 

The Thuthuka NRF Rating Track (2015 – 2017 and 2018 – 2020) funds the research project on elephantiasis.

News Archive

UFS researchers are producing various flavour and fragrance compounds
2015-05-27

 

The minty-fresh smell after brushing your teeth, the buttery flavour on your popcorn and your vanilla-scented candles - these are mostly flavour and fragrance compounds produced synthetically in a laboratory and the result of many decades of research.

This research, in the end, is what will be important to reproduce these fragrances synthetically for use in the food and cosmetic industries.

Prof Martie Smit, Academic Head of the Department of Microbial, Biochemical and Food Biotechnology at the UFS, and her colleague Dr Dirk Opperman, currently have a team of postgraduate students working on the production of various flavour and fragrance compounds from cheap and abundantly available natural raw materials. 

Prof Smit explains that most of the flavours and fragrances that we smell every day, originally come from natural compounds produced mainly by plants.

“However, because these compounds are often produced in very low concentrations by plants, many of these compounds are today replaced with synthetically-manufactured versions. In recent times, there is an increasing negative view among consumers of such synthetic flavour and fragrance compounds.”

On the other hand, aroma chemicals produced by biotechnological methods, are defined as natural according to European Union and Food and Drug Administration (USA) legal definitions, provided that the raw materials used are of natural origin.  Additionally, the environmental impact and carbon footprint associated with biotech-produced aroma chemicals are often also smaller than those associated with synthetically-produced compounds or those extracted by traditional methods from agricultural sources.

During the last four years, the team investigated processes for rose fragrance, vanilla flavour, mint and spearmint flavours, as well as butter flavour. They are greatly encouraged by the fact that one of these processes is currently being commercialised by a small South African natural aroma chemicals company. Their research is funded by the Department of Science and Technology and the National Research Foundation through the South African Biocatalysis Initiative, the DST-NRF Centre of Excellence in Catalysis and the Technology Innovation Agency, while the UFS has also made a significant investment in this research.

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