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13 September 2022 | Story Andrè Damons | Photo Andrè Damons
Prof Motlalepula Matsabisa
This week, Prof Motlalepula Matsabisa, will give a keynote speech on Indigenous Knowledge Systems (IKS) and Health during a session at the eighth edition of the UNGA77 Science Summit around the 77th United Nations General Assembly (SSUNGA77).

Prof Motlalepula Matsabisa, Director of Pharmacology at the University of the Free State (UFS), has been invited to give a keynote speech on Indigenous Knowledge Systems (IKS) and Health during a session at the eighth edition of the UNGA77 Science Summit around the 77th United Nations General Assembly (SSUNGA77).

While in New York, Prof Matsabisa will also meet with officials from the Wellcome Trust – a global charitable foundation – where he will present a strong and compelling motivation for the Wellcome Trust to invest in traditional medicines. Says Prof Matsabisa: “I will deliver a compelling message for investment to be made in scientific research and development around traditional medicines. This development will be piloted in a hub-and-spoke model based on the African economic blocks, with the hub being in South Africa. The returns on the investment put in this initiative will be massive for the African continent, both socially and economically, and I believe it will lead to self-sustainability and Africa being a supplier of innovations based on the science of traditional medicines.” 

SSUNGA77 is organised by Intelligence in Science and will take place from 13 to 30 September 2022. It will bring together thought leaders, scientists, technologists, innovators, policy makers, decision makers, regulators, financiers, philanthropists, journalists and editors, and community leaders to increase health science and citizen collaboration across a broad spectrum of themes, including ICT, nutrition, agriculture, health, IKS, and the environment.

Prof Matsabisa, an expert in African traditional medicine (ATM) and Chairperson of the World Health Organisation’s (WHO) Regional Expert Advisory Committee on Traditional Medicines for COVID-19 (REACT), is also the convener of this session, following his successful proposal for such a session. The session will take place in person on 20 September at the UN headquarters in New York. It is an official side event of the UN General Assembly’s 77th anniversary and will be co-sponsored by the permanent missions of Ireland, Spain, South Africa, Brazil, and Bangladesh to the UN.

His message at Science Summit

“At the end of the summit, we are to make recommendations to the UN, EU, and AU on IKS and health developmental matters. This is exciting and nerve-wracking for me, but I will remain calm knowing that I have a message to deliver to the highest global decision-making body. There can be nothing greater than presenting my talk and proposals for consideration to such a body.” 

“I will convey three simple messages, namely the importance of traditional medicines in contributing to universal health coverage, the need for Africa – through the heads of state and governments – to take seriously the local manufacturing of traditional medicines for industrialisation, economic emancipation, and responding to poverty and inequality. The third message is the need for sustained and adequate financial support by African ministries of health for the development, commercialisation, and market access to quality and well-researched, safe, and effective traditional medicines in order to contribute to priority diseases as well as responding to pandemics,” says Prof Matsabisa. 

According to him, this address at SSUNGA77 is a chance to correctly position the story on IKS with arguments based on good scientific evidence. “It means we are getting much closer to the institutionalisation and formal economic contribution of IKS to health, and that the African IKS health system is getting international recognition and acceptance,” he says.
Prof Matsabisa says he hopes the message will emerge clearly from his talk that Africa has the resources for raw materials and that the science, as well as the infrastructure, exists to develop IKS and to contribute to new health products. The spin-off is the industrialisation, job creation, and wealth generation that Africa can offer to the rest of the world.

Overall information on the summit is available here

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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