KEMRI
Biotechnology
News
Volume 3 August 2015
A publication of the Kenya Medical Research Institute
Vision: To be a model research program in the harnessing of biotechnological tools for the improvement
of human health.
Mission: To promote, harness and apply biotechnology for the discovery and development of tools and
strategies for use in medicine and health care.
Biotechnology Research Program members:
Jim Kagai1
Acting Head of Programme
Erastus Mulinge2
BRP Secretary and Coordinator, Promotions and visibility
Eucharia Kenya*
Coordinator, Capacity Building Group
Eric Lelo1
coordinator, Industrial and New technologies
Damaris Muhia1
Coordinator, Bioinformatics and Genomics Technical working Group
Rosalida Owuor***
Coordinator, Collaboration and partnerships
Allan Ole Kwallah3
Coordinator, Diagnostics Technical Working Group
Francis Kimani1
Coordinator, Genetic Engineering TWG
Austin Ochieng**
Coordinator, Biorisk Technical Working group
Joseph Mwatha1
Coordinator, Resource mobilization
Patrick Okanya****
Member, Biorisk TWG
1Center
for Biotechnology and Research Development
2Center
for Microbiology Research
3Production
Department
*Embu University
**Technical University of Kenya
***National Commission of science Technology and Innovation
****Biorisk Managers Association of Kenya
From the acting Head, Biotechnology Research Programme
Biotechnology
Biotechnology refers to manipulation of biological systems to the advantage of mankind. This science has
been in existence with us for a long time as can be observed from seed improvements through selection,
using yeast in bread baking, Cheese production, brewing of beers and many others. In the medical field,
plants have been used for a long time in treatment of various illnesses. Of recent times, the most
interesting is the application of molecular biology in diagnosis of diseases and in understanding our
genomes.
History of BRP
A realization of how biotechnology can be harnessed for both economic and advancement of health led
Biotechnology Research Programme to be established in the Kenya Medical Research institute in2011.
Biotechnology as a tool, is been widely used within all the laboratories of the institute. The major mandate
of the program is to coordinate biotechnology activities in the institute. To achieve this, the program
members held a brainstorming retreat in May this year, to strategize on the best approaches in achieving
the goals. As a result of the retreat, five technical working groups and four support groups were formed.
Technical working groups
Working along the thematic areas of the program identified earlier, technical working groups that include,
Genetic engineering, Diagnostics, Biorisk, Bioinformatics and genomics and Industrial and New
technologies. These groups are supposed to work at the grassroots with researchers in their preferred
fields of expertise to offer a forum for discussion and collation of various biotechnology researches in the
institute. As a biotechnologist or just an enthusiast, this is your forum and you can join the TWG of your
choice. These groups will need support in terms of facilitation for meetings and holding of workshops from
time to time. Five support groups were therefore formed to offer solutions for a smoother coordination of
the technical groups
Support groups
The support groups that were formed include Capacity building, Visibility and promotions, Collaboration
and partnerships and Resource mobilization. Each group will develop its own terms of reference; for
instance, resource mobilization group ToRs will develop strategies for resource mobilization, engage the
TWGs in resource mobilization, develop tools for program budgeting and financial reporting, prepare
overall annual budget for the Biotechnology Research Program and each TWGs , Initiate and facilitate
auditing of BRP accounts, develop program frame work for equitable resource utilization and organize
budget and finance meetings for the program in each quarter
Workshop
One of the great program achievements in the recent past, is the holding of a Bioinformatics and
genomics workshop early in June 2015. The Technical working committee on Bioinformatics and
genomics were able to hold the workshop which has been planned from way back in 2014. Over thirty
participants were trained in bioinformatics for five and received certificates for their participation
Feature article
Blow, Dr. Eric Lelo, a longtime member of the Biotechnology research program, discusses ‘Trans fats’ in
this newsletter issue. Beware of the various issues associated with trans fats. You may pick a clue on
healthy living from this interesting article.
I am greatly pleased to welcome you to read this newsletter and urge members and biotechnology
enthusiasts to feel free to contribute articles to this Newsletter.
Karibuni!
A big thank you to the Biotechnology members who have recently left the program
The biotechnology Research Program has a rotational membership of three years. After expiry of this
period, some members though still very active in biotechnology, leave the program, giving a chance for
the new members a chance to serve in the program. We are very thankful for the members who have left
the program after a tiring three years of service. The members put the program on a firm foundation, on
which the current members are actively taking to the next level.
The members who have left include:
Dr. Luna Kamau: the immediate Head of the programme and almost single handedly steered the
programme to where it is now. She is still active in advising the current committee
We are very grateful for the services of; Dr. S. Khamadi, Dr. Daniel Masiga, Dr. S Langat and Dr. T
Nyawira
Dr. Frank Odhiambo used to travel all the way from Kisumu to attend BRP meeting with very tangible
scientific contributions to the program
Dr. Christine Wassuna represented the Biotechnology programme in various forums and at one time
was appointed as the acting Head of the programme.
Dr. James Kimotho has been a tirelessly active member with solid contributions to the programme. Dr.
Kimotho is still actively corresponding and contributing to the goodness of the program
Feature article:
TRANS FATS AND WHY YOU SHOULD AVOID THEM LIKE PLAQUE
By Dr. Eric Lelo, Senior Research Scientist
“KIMBO” and “COWBOY” are trade names that most of us have grown up with and have very fond
memories of them. We especially reminisce about the good old days when it was Christmas and our
parents could send us to the shops to buy these brands of cooking fat for the preparation of delicacies
such as Chapati and rice which would be served with chicken stew, also prepared using the same
brands. But wait a minute; did you know that these fats were previously being manufactured by the then
East Africa Industries that later became Unilever Limited, Kenya? Did you know that Unilever is a BritishDutch multinational consumer goods company co-headquartered in Rotterdam, Netherlands, and London,
United Kingdom? That it’s products include food, beverages, cleaning agents and personal care products.
Did you also know that Unilever stopped the production of KIMBO and COWBOY brands but sold the
brand names to another company called BIDCO Oil Refineries Limited? Do you know why? Did you know
that KIMBO and COWBOY contain what are referred to as “trans fats”?
Trans fats, or trans-unsaturated fatty acids, are a type of unsaturated fats that are uncommon in
nature. They however are commonly produced industrially from vegetable fats for use in margarine,
snack foods, packaged baked goods and frying fast food. Trans fats have been proven to consistently be
associated, in an intake-dependent way, with risk of coronary heart disease. Coronary heart diseases are
the worldwide leading cause of death.
Trans fats increase the risk of coronary heart disease in part by raising levels of the lipoprotein LDL (socalled "bad cholesterol"), lowering levels of the lipoprotein HDL ("good cholesterol") and increasing
triglycerides in the bloodstream.
There are two sources of trans fats, also known as trans fatty acids:
Trans fat formed naturally – this type of trans fat is produced in the gut of some grazing animals. That’s
why small quantities of trans fat can be found in animal products like meat, milk, and milk products.
Natural trans fats have been part of the human diet ever since we began eating the meat and dairy
from ruminant animals (such as cattle, sheep and goats). Also known as ruminant trans fats, they are
completely natural, formed when bacteria in the animal’s stomach digest grass. These trans fats typically
make up 2-5% of the fat in dairy products and 3-9% of the fat in beef and lamb. However, dairy and meat
eaters do not need to be concerned. Several review studies have concluded that a moderate intake of
ruminant trans fats does not appear to be harmful.
Trans fatty acids or trans fats are also formed when manufacturers turn liquid oils into solid fats. They
create trans fats via a process called hydrogenation. Fats contain long hydrocarbon chains, which can
be unsaturated, i.e. have double bonds, or saturated, i.e. have no double bonds. In nature, unsaturated
fatty acids generally have cis as opposed to trans configurations (see figure 1). Most trans fat is formed
through an industrial process that adds hydrogen to vegetable oil, which causes the oil to become solid
at room temperature. Artificial trans fats can also be found in some processed foods such as biscuits and
cakes, which are sometimes used to give products a longer shell life.
Figure 1: saturated and unsaturated fats
Many governments have realized the real danger posed by the continued intake of trans fats and are
working towards addressing the problem. In 2013, the United States Food and Drug Administration (FDA)
a preliminary determination that partially hydrogenated oils (which contain trans fats) are not “generally
recognized as safe”, which was expected to lead to a ban on industrially produced trans fats from the
American diet. Only products that are classified by the FDA as “generally recognized as safe” (GRAS) are
allowed to be sold to the public. The Food and Drug Administration announced in July, 2015 that it plans
to ban trans fats in most foods, giving companies until 2018 to reformulate their products or petition the
FDA to allow the continued use of trans fats in their foods. Other countries are also moving towards the
control of products that have trans fats. In countries such as Denmark, Canada, Sweden, there are legal
limits to trans fat content.
As the governments try to reduce and ultimately ban the use of trans fats, you can help yourself by also
reducing your intake of trans fats by doing the following:
1. Avoid products that list partial fat or oil on the label
2. Use fat-free or low- fat dairy products
3. Eat less biscuits, cakes and pastries
4. Use liquid vegetable oil
5. Avoid fried and fast food
This article has been written by Dr. Eric Lelo, a Senior Research Officer with Kenya Medical Research
Institute. Dr. Lelo has worked with the Centre for Biotechnology Research and Development for many
years; his research is focused on schistosomiasis, a parasitic infection that is transmitted by various
species of snails.