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26 October 2021 | Story Nonsindiso Qwabe | Photo Nonsindiso Qwabe
From the right: Dr Ralph Clark,, with fellow researchers, Dr Stephanie Payne, Dr Sandy-Lynn Steenhuisen, Dr Onalenna Gwate and Evelin Iseli, a Swiss PhD student on RangeX at the open top chambers on the Maloti-Drakensberg mountain range.

What impact has global change had on alpine vegetation in our own mountains and those around the world, and why are certain plants in mountains around the world rapidly expanding their ranges?

This is the question on which the Afromontane Research Unit (ARU) on the Qwaqwa Campus will be shining the research lens over the next three years, through Project ‘RangeX’, a multi-institutional research consortium under the Mountain Invasive Research Network (MIREN), with ETH Zurich (Switzerland) leading the research project. The project is underway in the Witsieshoek area of the Free State component of the Maloti-Drakensberg, as part of a global consortium to better understand the ecological drivers of range-expanding plant species in mountains around the world.

South Africa’s participation in the project is led by the ARU Director, Dr Ralph Clark. Other RangeX partners are Germany, Norway, Sweden, Denmark, Australia, China, Chile, and France, with research locations in the Swiss Alps, Himalayas, Andes, Australian Alps, and Scandes.

The official launch of the research site for the Maloti-Drakensberg mountains, which took place on 20 October, marked the beginning of the South African component of globally coordinated research to understand how range-expanding species may affect current alpine environments under future climatic conditions. The launch involved a site visit to the summit of the Maloti-Drakensberg. Situated at 3 100 m above sea level in the Witsieshoek area, the research seeks to determine whether typical range-expanding species might colonise the alpine zone above 2 800 m under a simulated future warmer climate. 

The South African component of RangeX is funded by the Department of Science and Innovation (DSI) through BiodivERsA, an initiative of the European Union’s Horizon 2020, which promotes research on biodiversity and ecosystem services and offers innovative opportunities for the conservation and sustainable management of biodiversity.
Speaking at the launch of the project, Dr Clark said the alpine zone of the Maloti-Drakensberg is an ecologically severe environment, resulting in only specialised species being found above 2 800 m. “However, with climate warming, it can be expected that many lower elevation plants might start to ‘climb’ the mountain and invade its upper reaches. This will have a major impact on ecology, livelihoods, endemic alpine species, and water production.”

This is the first time that such experiments will be undertaken in the alpine context of the Maloti-Drakensberg, Dr Clark explained. The ARU is using this project to promote an ambitious and long-term alpine research programme centred on the Mont-aux-Sources area, where the Free State, KwaZulu-Natal, and Lesotho meet.  

Toto Matshediso, Deputy Director: Strategic Partnerships at DSI, said the Range X project with South African funding from the DSI was aligned with the departmental priorities for investment in global change and biodiversity research and innovation. 

“The research conducted is strengthening international cooperation in terms of research collaboration with its European Union partners as a region, as well as bilateral partners involved in the project. The project is also located in an area that has been historically disadvantaged, and the DSI is proud to be part of contributors to mountain research initiatives and direct contribution to the local community. The project also places the spotlight on the rich biodiversity data of the area, and how it could contribute to the overall government priorities regarding biodiversity.”

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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