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29 January 2020 | Story Leonie Bolleurs | Photo Dr Marieka Gryzenhout and Gary Goldman.
Mushroom
Scutellinia scutellate, commonly known as eyelash cup, molly eye-winker, scarlet elf cap, or eyelash fungus, grows gregariously, or in clusters, and sometimes in dense swarms on moist hardwood logs, sometimes near water or marshy places.

Citizen scientists and nature lovers who are serious and enthusiastic about fungi, can now sit back and relax with a copy of the recently published nature guide titled FField guide to mushrooms & other fungi of South Africa (Penguin Random House Struik, Cape Town).

Dr Marieka Gryzenhout, a C-rated scientist and Senior Lecturer in the Department of Genetics at the University of the Free State (UFS), co-authored the book with Gary Goldman, amateur mycologist from Cape Town.

The book contains descriptions of 200 species and extensive background information and tips on fungi.

‘They are all beautiful to me’

Dr Gryzenhout says fungi are her passion, both small and large. “Interest in mushrooms is currently booming in South Africa, and there was thus a great need to bring out a book with more species than my previous book, Pocket Guide to Mushrooms of South Africa, published in 2010.”

The latter is the first book that Dr Gryzenhout published on South African mushrooms. The book is still available in stores and she is currently revising it.

She does not have a favourite mushroom or fungus, “because they are all beautiful to me”, she states. In the book she published with Goldman, they cover, among others, general information on what fungi are – since very few people know about them. The book also serves as an identification guide, with a range of photographs for each species to make identification easier. 

Goldman furthermore added his flair and expertise, with general information on how to forage for mushrooms (hunting for mushrooms) for the dinner table, together with some tasty recipes.

“Citizen scientists are mostly interested in the edible fungi and mushrooms. However, they are beautiful and conspicuous, and it is gratifying to find them and actually being able to identify this rather ill-studied group,” adds Dr Gryzenhout.

Contributions of citizen scientists helpful

She says, in general, people were overjoyed that another guide on mushrooms was finally published. Dr Gryzenhout continues: “The excellent range of photographs, contributed by a variety of citizen scientists, were stunning and helpful.  In the time when the book came out, no less than seven mushroom-related societies were brought to life by citizens due to the rapidly growing interest in fungi and the need for information. A follow-up to the book is already needed!”

She says the book is bought as gifts and prizes in these societies, “which we are really humbled about. Since the book contains a number of first reports for South Africa as well as a range of edible and poisonous fungi, it is also important for biodiversity and human health.”

More than 1 500 copies of the book have already been sold since is appearance.

News Archive

Champagne and cancer have more in common than you might think
2013-05-08

 

Photo: Supplied
08 May 2013

No, a glass of champagne will not cure cancer....

…But they have more in common than you might think.

Researchers from the Departments of Microbial Biochemical and Food Biotechnology, Physics and the Centre for Microscopy at the University of the Free State in South Africa were recently exploring the properties of yeast cells in wine and food to find out more of how yeast was able to manufacture the gas that caused bread to rise, champagne to fizz and traditional beer to foam. And the discovery they made is a breakthrough that may have enormous implications for the treatment of diseases in humans.

The team discovered that they could slice open cells with argon gas particles, and look inside. They were surprised to find a maze of tiny passages like gas chambers that allowed each cell to ‘breathe.’ It is this tiny set of ‘lungs’ that puts the bubbles in your bubbly and the bounce in your bread.

But it was the technique that the researchers used to open up the cells that caught the attention of the scientists at the Mayo Clinic (Tumor Angiogenesis and Vascular Biology Research Centre) in the US.

Using this technology, they ultimately aim to peer inside cells taken from a cancer patient to see how treatment was progressing. In this way they would be able to assist the Mayo team to target treatments more effectively, reduce dosages in order to make treatment gentler on the patient, and have an accurate view of how the cancer was being eliminated.

“Yes, we are working with the Mayo Clinic,” said Profes Lodewyk Kock from the Microbial, Biochemical and Food Biotechnology Department at the UFS.

“This technique we developed has enormous potential for cell research, whether it is for cancer treatment or any other investigation into the working of cells. Through nanotechnology, and our own invention called Auger-architectomics, we are able to see where no-one has been able to see before.”

The team of Prof Kock including Dr Chantel Swart, Kumisho Dithebe, Prof Hendrik Swart (Physics, UFS) and Prof Pieter van Wyk (Centre for Microscopy, UFS) unlocked the ‘missing link’ that explains the existence of bubbles inside yeasts, and incidentally have created a possible technique for tracking drug and chemotherapy treatment in human cells.

Their work has been published recently in FEMS Yeast Research, the leading international journal on yeast research. In addition, their discovery has been selected for display on the cover page of all 2013 issues of this journal.

One can most certainly raise a glass of champagne to celebrate that!

There are links for video lectures on the technique used and findings on the Internet at:

1. http://vimeo.com/63643628 (Comic version for school kids)

2. http://vimeo.com/61521401 (Detailed version for fellow scientists)

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