From sourcing to digesting the structural building blocks of our foods, Dr. André Brodkorb has a rather interesting yet specific study focus, with an emphasis placed on dairy.
As an appointed Principal Research Officer at Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, the East-German native has turned his attention to protein.
In an interview with the Irish Times, Dr. André Brodkorb said: ‘I want to see whether and how the structure and shape of specific proteins change as we process and digest foods.’
Brodkorb revealed that the lab has an ‘in-vitro’ system which is responsible for the stimulation of digestion, which allows for investigation into artificial systems and what happens under certain conditions in the body.
Obtained results are compared to artificial systems thereafter.
Brodkorb isn’t afraid to submerge himself in science and has even volunteered himself for the experiments.
‘I figured if we are asking people to volunteer for this I should do it too.’ He revealed to Irish Times.
Brodkorb volunteered his stomach for an electrode to be placed to measure acidity levels, as part of teaming up with Mercy University Hospital, Co. Cork.
He was one of eleven candidates that were utilised to consume protein as a drink-milk protein alpha-lactalbumin.
If this wasn’t considered a challenge, he then swallowed a wireless camera to learn about how milk is digested in the stomach and small intestines.
‘We have seen that heating can affect the structure of dairy proteins and the time-frame of their digestion.’ He concluded.