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18 August 2021 | Story ANDRÉ DAMONS | Photo ANDRÉ DAMONS
Dr Osayande Evbuomwan, a Senior Lecturer and Medical Specialist in the Department of Nuclear Medicine, always wanted to specialise in an area of medicine that was novel, innovative, intriguing and involved a lot of opportunities for groundbreaking research

Dr Osayande Evbuomwan, Senior Lecturer and Medical Specialist in the Department of Nuclear Medicine, Faculty of Health Sciences, at the University of the Free State (UFS) always wanted to specialize in an area of medicine that was novel, innovative, intriguing and involved many opportunities for groundbreaking research.

This passionate medical man, who joined the UFS in 2019, is behind his department using Lutetium 177 PSMA (Lu-177 PSMA) therapy to treatment metastatic castrate resistant prostate cancer (MCRPC) – an advanced stage prostate cancer. 
The UFS and the Free State province can now join other South African universities, like the University of Pretoria, University of the Witwatersrand, and other provinces in using this method to treat MCRPC patients. 

Built for this job

Dr Evbuomwan explains nuclear medicine is a medical specialty that involves the use of unsealed sources of radiation in the form of radioisotopes for the diagnosis and treatment of various disease conditions including cancers.
“It’s novelty and opportunity for research and ability to diagnose and treat disease conditions in one specialty attracted me to this field. I always wanted to be a doctor. I see it as a calling. It was also something my mum discovered while I was growing up as a child. In my next life, I would choose to be a medical doctor again,” he says.

“I was built for this job and it is always my joy to have the opportunity to carry out my work. We have been well-trained for this; we support all our skills with prayers. We try to give our patients the very best,” says Dr Evbuomwan, who is originally from Benin City, Edo state, Nigeria. 

After graduating as a nuclear medicine specialist from Wits University, Dr Evbuomwan moved to the City of Roses after a work opportunity opened. He saw it as an opportunity to showcase his talents.

“I have been privileged to receive training in this treatment during my residency training at Wits. I treated a few of these patients during my training and the results were amazing. The University of Pretoria has also been involved with this treatment, with some amazing results that are recognised worldwide. 

“This was enough to convince me to push for our department to also join the powerhouses and offer this treatment to patients who need it. With the influence of a very understanding head of department, Dr Gerrit Engelbrecht, we have been successful in pushing for the commencement of this treatment at our facility,” says Dr Evbuomwan.

Important treatment
According to him, the availability and expertise of Lutetium 177 PSMA (Lu-177 PSMA) therapy to treat MCRPC is very important for the Free State and the UFS, as it is able to offer an option for patients who do not qualify for available conventional treatment and/or who have failed the first line of conventional treatment. 

“In the majority of patients this treatment offers improved quality of life, disease-free progression and improved overall survival. It also alleviates the constant bone pains these patients have to go through daily. To be able to offer this treatment puts the university and the province on the map alongside other top institutions in and outside the country. It also offers opportunity for research,” says Dr Evbuomwan.

He believes with a PET/CT camera for proper staging of these patients with cancer the UFS would be able to expand the treatment of patients suffering from this deadly illness. Currently the university does not possess such a camera and has to use lesser methods in identifying the right patients for this therapy.

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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