One more secret out of Africa
Inovative food supplement for weight loss and reduction of the risks associated with overweight
In the world of probiotic bacterial strains and their beneficial effects on the human organism, there is a groundbreaking discovery from Kenya.
From a unique fermented product from millet, called Kimere, strains were isolated having a potential for weight loss and reduction of the risks associated with overweight.
The strains showed anti-inflammatory effect in in vitro studies which permits targeting these metabolic disorders, since they are driven by a low grade inflammation.
Clinical trials will follow.
Origin of the strains
A so far undescribed African fermented food, Kimere, was selected for isolation of potential probiotic lactobacilli (Njeru et al., 2009).
Kimere, a spontaneously fermented pearl millet dough common among the Mbeere community of Kenya, East Africa, is fermented for 18-24 hours and is consumed in its active fermenting state.
Kimere is similar in composition to the common East African porridge called Uji (Mbugua, 1984; Masha et al., 1998), however, it is thicker in texture and consistency.
In contrast to Uji, Kimere is consumed in an active fermenting state and hence contains living micro-organisms, while Uji is consumed immediately after boiling hence contains no live fermenting microorganisms (Njeru et al., 2009).
Isolation and characterization of microorganisms involved in fermentation of cereal products in East Africa still remain a rather unexplored area: a few scientific findings on fermenting microorganisms in various cereal foods and milk have been reported (Mbugua, 1984; Wangoh et al., 1992; Masha et al., 1998; Mugula et al., 2003; Muyanja et al., 2003; Mathara et al., 2004; Lore et al., 2005). In all of these studies, Lactobacillus fermentum and Lactobacillus plantarum seemed to be the dominant organisms.