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UFS pays tribute to Prof Bob Frater

20 February 2024 | Story Lacea Loader | Photo SUPPLIED

The Robert WM Frater Cardiovascular Research Centre (the Frater Centre) at the University of the Free State (UFS) received the sad news of the passing of Prof Robert (Bob) Frater at the age of 95 on 29 January 2024 in New York.

“Prof Frater was and will continue to be regarded as an international icon in heart surgery, especially in mitral valve repair where he described the use of artificial chordae, which is still the international standard today. Since 2006, he has been intimately involved in the establishment of the research programme in the Department of Cardiothoracic Surgery at the UFS, which culminated in the establishment of the Frater Centre in 2015. This would not have been possible without the combined efforts of the UFS and the generous financial support by Glycar – a Pretoria-based company established by Prof Frater,” says Prof Francis Smit, Director of the Robert WM Frater Cardiovascular Research Centre and Head of the Department of Cardiothoracic Surgery at the UFS.

Prof Frater was born in Cape Town and attended Bishops Diocesan College from 1937 to 1946. He excelled at school, both academically and as a sportsman. He was a prefect, captained the tennis team, and played first team rugby. He studied medicine at the University of Cape Town (UCT), achieving a first class in Surgery. He qualified as a cardiothoracic surgeon at the Mayo Clinic and after a stint back in Cape Town, spent the rest of his illustrious career at the Einstein and Montefiore university hospitals in New York. Despite this distance, Prof Frater always maintained and cherished his South African roots, palpably demonstrated by his notable collection of Africana books and art.

“He was an inspiring mentor and educator, and constructively influenced generations of cardiothoracic surgeons trained at the UFS and internationally. His enthusiasm for scientific research and deep understanding of heart valves and tissue engineering have largely determined the research focus of the Frater Centre to this day. He received an honorary doctorate in Medicine from the UFS in 2011 in recognition of his immense contributions to cardiothoracic surgery during his lifetime. Apart from his international recognition and awards, the other outstanding award he received and cherished in South Africa, was the Robert Gray Medal from his old school, Bishops Diocesan College,” says Prof Smit.

At the UFS, he was Prof Smit’s promotor for his PhD on human heart valve transplants (homografts) and inspired an additional five PhD studies (four of which addressed tissue engineering, and one in re-designing a poppet mechanical heart valve, which was named the Frater valve). Studies on heart valve mechanics and hydrodynamics conducted at the Frater Centre in support of these valve developments resulted in three cum laude Master of Engineering degrees awarded by Stellenbosch University. Over time, the Robert WM Frater Cardiovascular Research Centre’s research output steadily increased in scope and quality, mainly due to the values of curiosity, excellence, integrated interdisciplinary collaborative teams, integrity, and mutual respect instilled by Prof Bob Frater.

“Prof Frater was always received ostentatiously in Bloemfontein. The registrars crowded around him, our research team was inspired, wisdom was gained from his vast experience in surgery and research, and no-one was left untouched by the deep humanity of this remarkable man. He was truly an exceptional individual, and a memorable South African.”

We wish to express our sincerest condolences and deepest sympathy to his wife Eileen, sons Hugh, Dirk, and the rest of the family,” says Prof Smit.

News Archive

From wheat protein to perfect pizza

2017-09-26

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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