ProFILING of exoproteomes of wINe yeAST strAINS wITH dIVerGING wINe haze proteCTIVe activities ? Dr Thulile Ndlovu Wine protein haze formation in bottled wines is one of the main challenges faced by the winemaker and wine industry as a whole. Yeast mannoproteins have been reported to prevent haze formation, while also impacting positively on the sensorial properties of wine. However, the amounts of mannoproteins/ haze-protective material released by the most commonly used wine yeast strains, all of the species Saccharomyces cerevisiae are reportedly low and insufficient to be of oenological significance. It would therefore be desirable to obtain yeast strains that would naturally protect wine from haze formation. In this study, Ndlovu screened several yeast strains for their ability to reduce wine haze formation in Chardonnay must. Significant differences between the haze protective activities of different yeast strains were observed. An investigation of the exoproteomes produced by haze protecting and non-haze protecting strains revealed significant differences in the nature, but not in the total amount of, proteins released by such strains. The possible use of the haze protecting strains, either as fermentation starter cultures or as wine haze reducing treatment was further explored. What inspired you to pursue a career in this particular field? My dad. He loves maths and made sure l did too! My mother inspired me to keep on learning as she never had the opportunity to learn as a child. Was this your first choice for a career? No. I loved maths and l initially wanted to do a math degree. I ended up in applied biology and biochemistry, enjoying biotechnology modules the most. l learnt that biotechnology is a potentially lucrative career and can be used to improve the quality and sustainability of life now and in the future. What would you like to see in terms of developments in your area of research in the next few years? More collaboration between researchers carrying out similar research. This will expedite obtaining meaningful results and could lead to more novel ideas being generated. I would also like to see emerging researchers and postdocs being given full support by established researchers and funding bodies. What would your advice be for anyone considering a career in this field? There is still more to discover! It?s not monotonous or boring, so if you like doing or discovering something new you have made the right choice. Making it even more worthwhile is knowing that your work could be beneficial to the industry, society or the environment. What would you attempt if you knew you could not fail? Use my biotechnology knowledge to find cures for the incurable diseases. Dr Thulile Ndlovu is from Zimbabwe and obtained her PhD in Wine Biotechnology at Stellenbosch University. ndlovu@sun.ac.za The anti-INFLAMMATory properTIes of rooibos (Aspalathus linearis) in UVB exposed skin ceLLS (HaCaT): implication for chemopreveNTIon AGAINST skin cancer develoPMent ? Dr Tandeka Magcwebeba One of the hallmarks of cancer development during the reversible stage of promotion is chronic inflammation which is mediated by various signalling molecules including cytokines which play a pivotal role in this process. In skin, the early stages of Tandeka Magcwebeba inflammation are mediated by interleukin 1 alpha (IL-1?), a primary cytokine that is produced by keratinocytes. Studies have indicated that dietary components such as tea can prevent cancer development in skin by inhibiting inflammation via suppression of IL-1? production. While the anti-inflammatory properties of rooibos have been demonstrated, its role against cytokine production in early inflammation is still not clear. The aim of Magcwebeba?s study was to develop an in vitro keratinocytes (HaCaT) model of chemoprevention using IL-1? as a biomarker and use it to determine the anti-inflammatory activity of rooibos. Different pro-inflammatory agents (PMA, ionomycin and UVB) were utilised to induce optimal intracellular IL-1? (icIL-1?) in the model and establish possible anti-inflammatory mechanisms. The effect of rooibos extracts against icIL-1? and different cell growth parameters were evaluated. Inhibition of icIL-1? by rooibos extracts was closely related to 2007?2013 growTH in number of poSTdoCS at SU 107 115 135 165 160 178 199 2007 2008 2009 2010 2011 2012 2013 RESEARCH AT STELLENBOSCH 2013 13

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