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11 September 2020 | Story Andre Damons | Photo Francois van Vuuren (iFlair Photography)
Dr Lehlohonolo Makhakhe is from the Department of Dermatology at the University of the Free State (UFS).

A senior lecturer and specialist in the Department of Dermatology at the University of the Free State (UFS) has published the very first comprehensive African atlas on skin diseases commonly seen in the African setting. 
The African Atlas, synopsis and practical guide to clinical dermatology also contains more than 1 000 high-resolution images and is intended for medical and nursing students.

Dr Lehlohonolo Makhakhe, a full-time medical specialist (dermatologist) and the author of the book, says this is the first comprehensive full-colour atlas, with contributions from endocrinologists, haematologists, rheumatologists, psychiatrists and the UFS departments of Pharmacology, Dietetics and Paediatrics.

The project started in 2016, after Dr Makhakhe received formal approval from the UFS Ethics Committee and the provincial Department of Health and it was officially published in July 2020 by African Brilliant Minds Publishers. 

The book will have numerous benefits

Dr Makhakhe was a general practitioner with his own practice before joining the UFS to specialise. He then realised that a comprehensive manual was needed, focusing on common skin conditions in our South African setting. He further realised we lacked such a book which would be very beneficial to doctors and nurses. 

“I decided to write this book to encourage unity among doctors in different fields within medicine, particularly at the UFS, and to help promote the culture of writing and producing quality, well-researched, locally brewed content that is relevant to our setting. 
“I also wanted to play a part in providing de-commodified (affordable) books, in the hope of dispensing knowledge and promoting learning for our medical and nursing students to get sound book knowledge, so that they can better manage skin-related pathology,” added Dr Makhakhe.

He said he also aims to create revenue for the university and advance research projects through this book. It also provides an overview of the management of the conditions included in this user-friendly manual.

Challenges during the compilation of the book 

Dr Makhakhe highlighted the huge costs for the publisher, time management of the different contributors, as well as gaining the trust of the contributors for a concept that has never been done before. He aimed to change perceptions relating to dermatology as a secluded and isolated discipline, but also for the department to be seen as an integral part of the medical discipline. 

According to the author of four books (including this one), the publisher is also in talks with many nursing schools across the country to make the book available to nursing students. 

Dr Makhakhe says this atlas was by far his biggest project to date, as his first three books were short stories. He is currently working on a national project with contributors including Prof Johann Schneider (Head: Anatomical Pathology, Stellenbosch University), Prof Jacqueline Goedhals (Head: Anatomical Pathology, UFS), Prof Nndweleni Bida (Head: Anatomical Pathology, University of Pretoria), Prof Faffa Jordaan (Former head of Dermatology, Stellenbosch University) and Prof Wayne Grayson (renowned pathologist in the private sector), which will also be the first of its kind. 
“In summary, the publications are aimed at building a good name for our university through locally produced, high-quality books that are affordable. Once production costs to the publisher are settled, a sizable portion of future proceeds will then be directed to the university as per endorsement protocols.” he stated further.

Dr Makhakhe thanked the Head of the Free State Department of Health, Dr David Motau, the Rector and Vice-Chancellor of the UFS, Prof Francis Petersen, the acting Deputy Director-General of Clinical Services, Dr Marcus Molokomme, and also extended a special word of appreciation to the Head of the School of Clinical Medicine at the UFS, Prof Nathaniel Mofolo, for his assistance and support in making this project a success. He concluded by thanking all the contributors for making time for this historic project. 

The book is now fully endorsed by the UFS and will be offered as part of the curriculum for third- to final-year medical students. 

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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