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16 September 2021 | Story Nonsindiso Qwabe | Photo Supplied
Dr Samantha Potgieter.

As COVID-19 vaccines continue to be a topical issue in South Africa and indeed in the world itself, the Department of Human Resources held a webinar for the UFS community on 10 September that delved deeper into the questions surrounding the vaccine. 

Dr Samantha Potgieter, infectious disease expert at the Universitas Academic Hospital and affiliated Lecturer in the Department of Internal Medicine at the University of the Free State, addressed some commonly raised concerns about the COVID-19 vaccine and how it affects us.

Dr Potgieter started off by saying that coronaviruses have been causing outbreaks among humans for millennia. While COVID-19 is relatively mild and self-limiting in 80% of patients, 20% of patients are at risk of developing severe disease.
She said before a vaccine could be introduced to a population, it had to go through rigorous testing and clinical trials. Only once safety has been confirmed, it can be released and distributed. 

“This process usually takes about ten years; this is what we are used to. But it has happened much quicker for the COVID-19 vaccine, and I think this is a fact that many people misinterpret – that the evidence might not be that robust, which is certainly not the case. COVID-19 vaccines have gone through all this rigorous testing, thousands of patients had volunteered for trial testing studies. The point is that we already had the technology, vaccination is not something new to humans. So, these preclinical trials were able to happen very quickly, and because of the large number of infections and because the focus of the entire world was on finding a cure, it was a very set process to get these trials through the adequate phases.” 

She said the COVID-19 vaccine was approved by national regulators, manufactured to exacting standards, and only thereafter distributed – as is the case for all drugs released into the market.

How does the vaccine work?

Dr Potgieter said the vaccine works by producing antibodies against the COVID-19 virus. If you are infected with the COVID-19 virus after getting vaccinated, these antibodies bind to the virus and stop it from replicating.

“When you get infected with a disease such as COVID-19, natural antibodies are produced by the immune system to fight the disease. If you get infected again, the immune system will remember how to respond, and quickly destroy the virus. A vaccine can do the same, but without the risk of disease from natural infection. Vaccines work by imitating a bacteria or virus using either mRNA in the case of the COVID-19 vaccine, or a dead or weakened version of the bacteria or virus. The vaccine raises the body’s alarm. It trains the body to recognise and fight the virus. When the body encounters the real-deal virus, it is primed and ready to fight for the body’s health.”

She said South Africa had the mRNA vaccine in the form of the Pfizer vaccine, and the adenoviral vector vaccine in the form of the Johnson & Johnson vaccine.

Why should you get the vaccine?

Dr Potgieter said vaccines are safe and effective, and the most compelling reasons for getting vaccinated are the following:

-To protect yourself from severe disease
-To protect those around you who may be at risk of severe disease
-To restore the social and economic platforms of the country, and the world at large.
She said that while the vaccine does not prevent you from getting COVID-19, it offers better protection against the development of severe disease, and vaccinated people had 50% less chance of spreading the virus.
The most common side effects of the vaccine are the following:
-Pain at the injection site
-Swollen lymph nodes
-Fever
-Fatigue
-Headache
-Myalgia (muscle pain)

“These are indications that the immune system is mounting a response. When it mounts a response, it produces antibodies,” she said.

Answers to commonly asked questions are the following:

1. Can the vaccine alter my DNA?
“No, it goes nowhere near the nucleus of the cell.”

2. What happens when you get COVID in between the first and second doses?
“Some protection is conferred after the first dose, but maximum protection is conferred two weeks after the second dose. Vaccination is still advised.” 

Dr Potgieter said patients who were between vaccinations still show better recovery results than those without.

3. What about natural immunity?
“Natural immunity might confer better protection, but it runs the risk of severe disease. Yes, immunity can be gained through natural immunity, it can be gained through vaccination, and it can certainly be gained by a combination of the two.”

4. What about long-term side effects?
“Serious side effects that cause long-term health problems following any vaccination are very rare, including the COVID-19 vaccination.”

To get the answers to more of your questions, the webinar can be accessed via the following link: https://event.webinarjam.com/go/replay/43/053q6a8vay9a0qa2

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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