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Prof Frank Zachos
Prof Frank Zachos, an Affiliated Professor in the Department of Genetics, participated in a study on the genetic diversity of species published in the prestigious Nature Ecology & Evolution.

Early this year, an article examining the monitoring of genetic diversity in Europe – indicating which countries are doing it, for which and for how many species – was published in the prestigious Nature Ecology & Evolution. Prof Frank Zachos, an Affiliated Professor in the Department of Genetics at the University of the Free State (UFS) in Bloemfontein, South Africa, participated in this study, which was co-conducted by 52 scientists representing 60 universities and research institutes from 31 countries.

According to Prof Zachos, who is also a scientist and curator of mammals at the Natural History Museum in Vienna in Austria – one of the world’s largest natural history museums with more than 30 million specimens – genetic diversity is crucial for species to adapt to climate change.

Genetic diversity key to species survival

Genetic diversity is one of the keys to species survival. He points out that in 2022, the International Convention on Biological Diversity (CBD) has placed increased emphasis on the need to protect the genetic diversity found in wild species – a fundamental component of biological diversity that has been generally neglected in the past.

Prof Zachos explains that global warming is already putting pressure on many species in Europe and elsewhere, particularly those with populations at the climatic limits of their range. These populations are not only at risk of extinction, but also tend to carry genetic variants favoured by natural selection for survival in challenging environments. “These ecologically peripheral regions may, therefore, function as reservoirs from which, through gene flow, adaptive variants can spread into populations of the core range that will be affected by climate change later. This increases the overall resilience of species,” he says. 

He emphasises that analysing genetic diversity and its changes over time in populations located in areas with challenging environmental conditions is especially important for conservation.

Better monitoring of species needed

In a statement, he mentions that this study reveals that current efforts to monitor genetic diversity in Europe are incomplete and insufficient.

According to the new study, more efforts are necessary, particularly in the southeast of Europe (Turkey and the Balkans), as this region is underrepresented, but at the same time strongly affected by climate change, possibly harbouring many reservoir populations that can adapt well to the challenges posed by environmental shifts.

Prof Zachos adds that monitoring efforts were significantly biased towards certain taxonomic groups, as they have found many monitoring projects targeting large carnivores such as brown bears and wolves, iconic species that are also of political relevance.

He explains that they will, however, be less affected by climate change than, for example, amphibians and many tree species. “Yet, the latter are only rarely included in genetic monitoring projects,” says Prof Zachos, who is of the opinion that a monitoring strategy with less geographic and taxonomic bias, along with systematic targeting of full environmental gradients and high-biodiversity regions, would be an important contribution towards the protection of threatened species – many of which also provide invaluable services to humans, such as crop pollination or pest control.

Better support for ecosystem conservation

He holds the view that this is not only restricted to Europe, but applies globally, especially in superdiverse regions such as Southern Africa.

Prof Zachos states that, considering recent agreements aimed at halting biodiversity decline – of which South Africa is a signatory country – the study also points out the urgent need for improved international monitoring of species, and especially their genetic diversity. “This will facilitate better land-use planning and support for ecosystem conservation and restoration actions, ensuring the survival of species and the services they provide,” he says.

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UFS researchers are producing various flavour and fragrance compounds
2015-05-27

 

The minty-fresh smell after brushing your teeth, the buttery flavour on your popcorn and your vanilla-scented candles - these are mostly flavour and fragrance compounds produced synthetically in a laboratory and the result of many decades of research.

This research, in the end, is what will be important to reproduce these fragrances synthetically for use in the food and cosmetic industries.

Prof Martie Smit, Academic Head of the Department of Microbial, Biochemical and Food Biotechnology at the UFS, and her colleague Dr Dirk Opperman, currently have a team of postgraduate students working on the production of various flavour and fragrance compounds from cheap and abundantly available natural raw materials. 

Prof Smit explains that most of the flavours and fragrances that we smell every day, originally come from natural compounds produced mainly by plants.

“However, because these compounds are often produced in very low concentrations by plants, many of these compounds are today replaced with synthetically-manufactured versions. In recent times, there is an increasing negative view among consumers of such synthetic flavour and fragrance compounds.”

On the other hand, aroma chemicals produced by biotechnological methods, are defined as natural according to European Union and Food and Drug Administration (USA) legal definitions, provided that the raw materials used are of natural origin.  Additionally, the environmental impact and carbon footprint associated with biotech-produced aroma chemicals are often also smaller than those associated with synthetically-produced compounds or those extracted by traditional methods from agricultural sources.

During the last four years, the team investigated processes for rose fragrance, vanilla flavour, mint and spearmint flavours, as well as butter flavour. They are greatly encouraged by the fact that one of these processes is currently being commercialised by a small South African natural aroma chemicals company. Their research is funded by the Department of Science and Technology and the National Research Foundation through the South African Biocatalysis Initiative, the DST-NRF Centre of Excellence in Catalysis and the Technology Innovation Agency, while the UFS has also made a significant investment in this research.

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