KEFIRAN in Detail

Presently, the complete mechanism involved in the construction of kefir grains, is not well understood at a scientific level, although there appears to be increasing interest in this area. A unique soluble polysaccharide [PS] discovered in milk kefir-grains was given the name kefiran [KGF-C]. Cultured in milk, the PS is produced at the centre of the grain, where anaerobic [no freely available oxygen] conditions are favourable for kefiran synthesis in the presence of ethanol alcohol.[2] Kefiran is synthesized by encapsulated homo-fermentative lactobacilli species Lb. kefiranofaciens subsp. kefirgranum subsp. nov and Lb. kefiri including other strains. By weight, freeze-dry kefir grains consist of some 45% kefiran. The PS is composed of two mono-saccharides or single sugars; D-glucose and D-galactose in equal proportions. Kefiran's adhesive property is possibly what holds the matrix together, glueing together the protein, amino acids, fats, and the microflora.

The proposed molecular structure of kefiran is a branched hexa- or hepta-saccharide repeating unit. In itself, this unit is composed of a regular pentasaccharide, to which one or two sugar residues are randomly linked. The variety of linkage-types of the molecule may be the reason why kefiran is resistant to enzyme attack [2a] [Kefiran is also reasonably inert to digestive enzymes]. This property might be important in the ecological stability of the kefir grain, including the therapeutic activity of kefiran, due to the PS remaining reasonably chemically stable through the initial process of fermentation including gastric digestion.

Chair form diagram of the proposed molecular structure of kefiran [2a]

There are other strains of Lactobacilli capable of producing a similar polysaccharide, Lb. sp. KPB-167B being one such organism. This, including other species of Lactobacilli, which produce either kefiran or a similar form of PS [with slight variation between glucose and galactose ratio, different molecular weights including variations in the optical rotation of the molecule] produced at variable rates, or, the amount of, may be mechanism[s] involved in the natural tendency for each grain to propagate as a self-enclosed multi-lobular body. This is possibly because of different strains, or type-strains of encapsulated organisms included among yeasts, arranged at specific locations as layers or branched throughout the matrix. Stress factors due to culture-conditions or the structural makeup of the matrix itself, or how and where the encapsulated organisms are located may incur the same strain of encapsulated organism to produce either variable amounts of kefiran, or a variation of the PS.

Multi-therapeutic activity of Kefiran and Milk Kefir-Grains.

Experiments performed with mice [against mice really, if we think about it], revealed kefiran exhibited anti-tumour properties. In these experiments, orally administered kefiran was found to reduce the size of tumours, by inducing a specific immune response in mice. Much of this early research was performed in Japan.[3-6]

Recent research evaluated kefir grains induced a systemic anti-inflammatory response in kefir-grain fed rats.[7] The author [Dominic N Anfiteatro] initially discovered the anti-inflammatory property of milk kefir-grains, through the implementation of rectal injections [implants] and retention including the ingestion of an adequate amount of kefir grains to successfully correct Ulcerative Colitis in his case [1999]. The anti-inflammatory effect was later investigated and correlated scientifically, when [Prof. Schneedorf JM. et. al. 2003].

More recently, the author observed another discovery. The ingestion of 1/3 cup of milk kefir-grains taken daily over 7 days, benefited 3 cases [one being the author] where the individuals suffered from pain associated with Repetitive Strain Injury [RSI] along the outer right arm and upper right shoulder area. The cause was due to excessive use of a computer keyboard and mouse-clicking over some years. These latter findings further suggest the systemic anti-inflammatory property of kefir-grain kefiran. Quite possibly kefiran activity in conjunction with organisms of the grain, encourage a systemic benefit via multiple components or vehicles, rather than the action of a single component.

A study on the effects of kefiran in laboratory rats showed kefiran can significantly suppress increased blood pressure and also reduce serum cholesterol levels in SHRSP/Hos rats, when subjects consumed excessive dietary cholesterol. The study also explains kefiran supplementation had the ability to significantly lower blood glucose in KKAy mice. In addition, the administration of kefiran in constipated SD rats caused an obvious improvement in the levels of faecal moisture content and wet weights of faeces.[8] The latter is obviously useful for correcting constipation.

A recent study in China found kefir extracts have a preventive effect against human breast cancer cells, without effecting healthy human breast cells. The consumption of kefir modulates the immune response, implying that kefir contains bio-active bacteria and compounds that enhance communication in the body's immune system.[8a]

Over the past 10 years, the author has received multitudes of testimonies via emails and through his internet lists from individuals of all corners of the globe, expressing how kefir has markedly help to improve their health and well being. Kefir has helped with many different conditions. Recently, a local individual shared with a friend a suggestion I explained to her which is also included in my book. After her friend followed with with rectally injecting kefir grains, she experience a sure cure from the previous medical condition of Celiac [Gluten intolerance]. This positive feedback is very encouraging.

The combination of all the above suggests that kefiran, and in fact kefir grains are useful as functional food to prevent or control common occurring diseases. This further reinforces what the author has suggested for many years, that the regular ingestion of kefir grains, should be considered of greater, practical importance and especially appreciated by individuals preparing traditional kefir at home.

As an end note, kefiran is also useful as a natural gelling agent, for thickening food. The author explains many examples for the possible use of kefir grain kefiran in the preparation of wonderful textured baked goods such as wholemeal sourdough bread, cakes, pretzels and pastry. For ice-cream making, for thickening yogurt and more. This extends to the use of kefir grains or kefiran in the preparation of natural cosmetics, skin moisturizers, and skin conditioners or toners etc.

Misleading information on the internet about Kefiran misrepresented as Kefir-Whey or visa versa

There is more and more misleading information in regards to kefir and kefir grains on the internet. One example, the separation of kefir-whey through fermentation of milk with kefir grains to produce traditional kefir. Some folks selling kefir grains are suggesting that this clear liquid is kefiran released from kefir grains in milk. This information is incorrect and misleading. The pale yellow or straw coloured clear liquid is simply whey, or kefir-whey in this instance. Although, kefir-whey does contain an amount of kefiran, because kefiran is water soluble, but by no means is this liquid pure kefiran as is suggested. The process of fermentation creates an acidic environment. Those organic acids separates [precipitates] the milk protein [casein or curd] from solution, leaving a thick, white mass of curds and a pale yellow liquid solution -- kefir-whey, which must not be mistaken for pure kefiran.

References

2. Arihara K, Tobo T, Adachi S. Int J Food Microbiol [1990];11:127-34. Immunofluorescence microscopic studies on distribution of L. kefiranofaciens and L. kefir in kefir grains.

2a. Kooiman, P. Carbohydrate Research. [1968]; 7[2]: 200-211. The chemical structure of kefiran, the water-soluble polysaccharide of the kefir grain.

3. Murofushi M, Mizuguchi J, Aibara K, Matuhasi T, et al. Immunopharmacology [1986] Aug;121:29-35. Immunopotentiative effect of polysaccharide from kefir grain, KGF-C, administered orally in mice.

4. Yakugaku Zasshi [1992] Jul;112:489-95. Pharmacological study on kefir-a fermented milk product in Caucasus. I. On antitumor activity (1). Kubo M, Odani T, Nakamura S, Tokumaru S, Matsuda H, et al. Faculty of Pharmaceutical Sciences, Kinki University, Osaka, Japan.

5. Shiomi M, Sasaki K, Murofushi M, Aibara K, et al. Jpn J Med Sci Biol [1982] Apr;35:75-80. Antitumor activity in mice of orally administered polysaccharide from Kefir grain.

6. Shiomi M, Aibara K, Murofushi M, et al. Jpn J Med Sci Biol [1983] Feb;36:49- 53. Effect of orally administered polysaccharide from kefir grain on delayed-type hypersensitivity and tumor growth in mice.

7. Schneedorf M., Anfiteatro D. [2004] Fitoterapicos Anti-inflamatorios by Carvalho, J.C.T. Quefir, um probiotico produzido por microorganismos encapsulados e inflamacao. Chapter 33 pp 443-462. / Diniz R . O, Garla L . K, Schneedorf M., Carvalho J.C.T. [Jan. 2003] Study of anti-inflammatory activity of Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix. Pharmacol Res; 47[1]:49-52

8. Maeda H, Zhu X, Omura K, Suzuki S, Kitamura S. [2004] Effects of an exopolysaccharide (kefiran) on lipids, blood pressure, blood glucose, and constipation. Biofactors. 2004;22(1- 4):197-200 / H. Maeda, X. Zhu, S. Suzuki, S. Kitamura [June 8-10/2003] Physiological effects of an exopolysaccharide produced by lactobacillus kefiranofaciens [International Symposium on Polysaccharide Engineering 2003].

9. H. Maeda, X. Zhu, S. Suzuki, K. Suzuki, S. Kitamura [June 2004]. Structural Characterization and Biological Activities of an Exopolysaccharide Kefiran Produced by Lactobacillus kefiranofaciens WT-2B. [J of Agri and Food Chem].

10. H. Maeda, H. Mizumoto, M. Suzuki, K. Tsuji [Jan 5/2005] Effects of Kefiran-Feeding on Fecal Cholesterol Excretion, Hepatic Injury and Intestinal Histamine Concentration in Rats [BioFactors 22].