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Revolutionising wheat: Developing cultivars that maintain their quality in heat and drought

28 April 2023 | Story Leonie Bolleurs | Photo Supplied

UFS PhD student and food scientist Schae-Lee Olckers’ research could contribute to a stable supply of good quality wheat and bread, even in the face of climate change.

Follow your passion in order to find your purpose. This is the mantra of food scientist and University of the Free State (UFS) PhD student Schae-Lee Olckers, whose research is set to improve wheat quality by identifying which types of wheat are better able to tolerate stress, and which proteins are most important for producing high-quality bread.

“By grasping this, it is possible to ensure that we continue to have a stable supply of good quality wheat and bread, even in the face of climate change,” says Olckers, who believes wheat is one of the most important food grains in the human diet, and one of the most important staple cereal crops in the world.

Her PhD study, ‘The influence of abiotic stress on gluten protein and baking quality in bread wheat’, under the supervision of Dr Angie van Biljon and Prof Maryke Labuschagne in the Department of Plant Sciences, and Prof Garry Osthoff in the Department of Microbiology and Biochemistry, is investigating how different levels of heat and drought stress – mostly due to climate change – affect the gluten protein composition of high-yield bread wheat.

Olckers is a food scientist at StartWell Foods (Pty) Ltd, a non-profit organisation that produces high-quality extrusion products for feeding schemes around the country. The products help to eliminate stunted growth among children.

Improving wheat breeding programmes

This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world. – Schae-Lee Olckers

Her research focuses on examining different types of wheat and investigating how proteins are affected by stressors like heat and drought, to understand how these stressors impact the quality of bread. She uses new proteomic methods to look at the different proteins in the wheat flour, to gain a better appreciation of how gluten proteins react to stress.

In this study Olckers is able to see how the proteins change in the various wheat cultivars, helping us to understand how the different types of wheat perform in baking, and how the proteins affect the final product.

She collaborates with the International Maize and Wheat Improvement Center (CIMMYT) in Mexico, that releases new wheat cultivars for developing countries. Their aim is to develop wheat cultivars that maintain their quality in different environments. To investigate the performance and characteristics of the seeds, both in the field and in the laboratory, CIMMYT did the field trials, quality assessment, and supplied the seeds for high-performance liquid chromatography (HPLC) and proteomics analysis.

Finding ways to adapt to climate change

She believes that understanding how these stressors impact the production of bread-baking quality in wheat will help scientists gain important insights into how climate change affects our food supply.

“Taking into consideration the current and projected intensifying heat and water deficit stresses, it is crucial to improve the understanding of these phenomena in order to implement new breeding strategies for sustainable wheat quality. This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world,” Olckers says.

News Archive

Researchers receive study grant for research into Congo Fever

2015-03-10

UFS researchers will be contributing significantly to the search for a vaccine against the deadly tick-borne disease known as Congo Fever.

Prof Felicity Burt from the Department of Medical Microbiology and Virology was recently awarded a research grant by the National Health Laboratory Service (NHLS) to study candidate vaccines for Crimean-Congo heamorrhagic fever (CCHF) virus and other arboviruses.

Arboviruses are viruses transmitted by mosquitoes, ticks, or other arthropods.

Prof Burt is an internationally-recognised expert on the Crimean-Congo haemorrhagic fever (CCHF). The Crimean-Congo haemorrhagic fever (CCHF) virus is a tick-borne virus that is associated with severe haemorrhagic disease in South Africa and other parts of Africa, Asia, and eastern Europe. Her interests focus on medically significant viruses that are transmitted by ticks and mosquitoes. Her research group is involved in determining the immune responses that are induced by different viral proteins.

Crimean-Congo haemorrhagic fever (CCHF) virus, a tick- borne virus found in Africa, Asia, the Balkans, and eastern Europe, causes severe viral haemorrhagic fever outbreaks.

Although a number of tick species are capable of becoming infected with CCHF virus, ticks of the genus Hyalomma, commonly referred to in SA as the “bont-legged ticks”, are the principal vector. The ticks have distinctive brown and white bands on their legs.

In February 1981, the first case of CCHF was recognised in South Africa (SA). To date, there have been nearly 200 cases of CCHF infection in SA with a 20% fatality rate. The majority of cases occurring in SA were in patients from the Northern Cape and Free State provinces.

“The funding that has been awarded will be used to profile immune responses against CCHF viral proteins, and investigate mechanisms and strategies to enhance these immune responses. We hope that the study will contribute knowledge towards the development of a vaccine against this medically significant virus.”

For more information or enquiries contact news@ufs.ac.za.

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