Summary of Study ST002902

This data is available at the NIH Common Fund's National Metabolomics Data Repository (NMDR) website, the Metabolomics Workbench, https://www.metabolomicsworkbench.org, where it has been assigned Project ID PR001806. The data can be accessed directly via it's Project DOI: 10.21228/M88F0V This work is supported by NIH grant, U2C- DK119886.

See: https://www.metabolomicsworkbench.org/about/howtocite.php

This study contains a large results data set and is not available in the mwTab file. It is only available for download via FTP as data file(s) here.

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Study IDST002902
Study TitleQuantitative analysis of fatty acid compositions of retail cow’s milk and milk alternatives in Thailand using GC-MS
Study SummaryAll 36 brands of commercial milk samples available in retail stores in Thailand were collected in July 2019. They included 17 brands of whole cow’s milk, 6 brands of lactose-free cow’s milk, 9 brands of soymilk, and 4 brands of almond milk. Of all the cow’s milk samples, there were 6, 2, and 9 ultra-high temperature processing (UHT), sterilized, pasteurized milk samples, respectively. Quantification of fatty acids was performed using GC-MS.
Institute
Mahidol University
DepartmentSiriraj Metabolomics and Phenomics Center
LaboratorySiriraj Center of Research Excellence in Metabolomics and Systems Biology
Last NameKhoomrung
First NameSakda
Address2 Wanglang Road, Bangkok, Bangkok, 10700, Thailand
Emailsakda.kho@mahidol.edu
Phone024195511
Submit Date2023-09-25
Num Groups5
Total Subjects118
Publicationshttps://doi.org/10.1016/j.jfca.2020.103785
Raw Data AvailableYes
Raw Data File Type(s)mzML
Analysis Type DetailGC-MS
Release Date2023-10-27
Release Version1
Sakda Khoomrung Sakda Khoomrung
https://dx.doi.org/10.21228/M88F0V
ftp://www.metabolomicsworkbench.org/Studies/ application/zip

Select appropriate tab below to view additional metadata details:

Project:

Project ID:PR001806
Project DOI:doi: 10.21228/M88F0V
Project Title:Quantitative analysis of nutrient metabolite compositions of retail cow’s milk and milk alternatives in Thailand using GC-MS
Project Type:MS quantitative analysis
Project Summary:To provide comprehensive metabolite profiles and their concentrations, this study characterized retail cow’s milk and plant-based milk (soymilk and almond milk) for amino acids (AA), fatty acids (FA), and sugars. The cow’s milk samples included conventional milk with different heating processes and lactose-free cow’s milk. Multivariate analysis was applied to identify pattern associated with different types of milk. Principal component analysis (PCA) indicated that the plant-based milk alternatives were markedly different from cow’s milk samples. This was attributed mainly to FA, particularly C18:2n-6 and C18:1 (cis-9) which were highest in soymilk and almond milk, respectively. Unlike the cow’s milk samples, the plant-based milk samples exhibited greater brand-to-brand variation in metabolite concentrations. The mean concentration of total AA in soymilk samples was comparable to that in cow’s milk samples, but the cow’s milk samples were 1.4–6.3 times more enriched in branched-chain AA. There was no significant difference in AA and FA concentrations between conventional and lactose-free cow’s milk. Heating processes of cow’s milk did not result in distinct metabolite patterns. This study further showed that FA profiling could be applied to evaluating soymilk adulteration with 1 %–2 % cow’s milk.
Institute:Mahidol University
Department:Siriraj Metabolomics and Phenomics Center
Laboratory:Siriraj Center of Research Excellence in Metabolomics and Systems Biology
Last Name:Khoomrung
First Name:Sakda
Address:2 Wanglang Road, Bangkok, Bangkok, 10700, Thailand
Email:sakda.kho@mahidol.edu
Phone:024195511
Publications:https://doi.org/10.1016/j.jfca.2020.103785

Subject:

Subject ID:SU003015
Subject Type:Food item

Factors:

Subject type: Food item; Subject species: - (Factor headings shown in green)

mb_sample_id local_sample_id Milk_group Milk_process
SA31564629.1Almond Unknown
SA31564728.3Almond Unknown
SA31564829.2Almond Unknown
SA315649Alm 30.3Almond Unknown
SA31565027.2Almond Unknown
SA31565128.2Almond Unknown
SA31565229.3Almond Unknown
SA31565328.1Almond Unknown
SA31565427.3Almond Unknown
SA31565527.1Almond Unknown
SA315656Alm 30.2Almond Unknown
SA315657Alm 30.1Almond Unknown
SA31565817.2Cow Pasteurized
SA3156599.1Cow Pasteurized
SA31566017.3Cow Pasteurized
SA31566110.1Cow Pasteurized
SA31566217.1Cow Pasteurized
SA3156639.2Cow Pasteurized
SA3156649.3Cow Pasteurized
SA31566516.2Cow Pasteurized
SA31566612.1Cow Pasteurized
SA31566712.2Cow Pasteurized
SA31566812.3Cow Pasteurized
SA31566911.3Cow Pasteurized
SA31567011.2Cow Pasteurized
SA31567110.2Cow Pasteurized
SA31567210.3Cow Pasteurized
SA31567311.1Cow Pasteurized
SA31567413.1Cow Pasteurized
SA31567513.2Cow Pasteurized
SA31567615.2Cow Pasteurized
SA31567715.3Cow Pasteurized
SA31567816.1Cow Pasteurized
SA31567915.1Cow Pasteurized
SA31568014.3Cow Pasteurized
SA31568113.3Cow Pasteurized
SA31568214.1Cow Pasteurized
SA31568314.2Cow Pasteurized
SA31568416.3Cow Pasteurized
SA315685cow 8.2Cow Sterilized
SA315686cow 8.3Cow Sterilized
SA315687cow 8.1Cow Sterilized
SA315688Cow1.3Cow UHT
SA315689Cow1.2Cow UHT
SA315690Cow 2.2Cow UHT
SA315691Cow2.1Cow UHT
SA315692Cow 1.1Cow UHT
SA315693Cow2.3Cow UHT
SA3156946.2Cow Unknown
SA3156954.2Cow Unknown
SA3156967.3Cow Unknown
SA3156976.3Cow Unknown
SA315698cow 5.2Cow Unknown
SA315699cow 5.3Cow Unknown
SA315700cow 6.1Cow Unknown
SA315701cow 7.1Cow Unknown
SA315702cow 7.2Cow Unknown
SA3157033.1Cow Unknown
SA315704cow 5.1Cow Unknown
SA315705cow 3.2Cow Unknown
SA315706cow 3.3Cow Unknown
SA315707cow 4.1Cow Unknown
SA315708cow 4.3Cow Unknown
SA31570936.3LactoseFree LactoseFree
SA31571034.2LactoseFree LactoseFree
SA31571132.2LactoseFree LactoseFree
SA31571232.3LactoseFree LactoseFree
SA31571333.1LactoseFree LactoseFree
SA31571432.1LactoseFree LactoseFree
SA31571531.3LactoseFree LactoseFree
SA31571636.2LactoseFree LactoseFree
SA31571731.1LactoseFree LactoseFree
SA31571833.2LactoseFree LactoseFree
SA31571931.2LactoseFree LactoseFree
SA31572036.1LactoseFree LactoseFree
SA31572133.3LactoseFree LactoseFree
SA31572235.2LactoseFree LactoseFree
SA31572335.3LactoseFree LactoseFree
SA31572434.1LactoseFree LactoseFree
SA31572535.1LactoseFree LactoseFree
SA31572634.3LactoseFree LactoseFree
SA315754PS9pool pool
SA315755PS2pool pool
SA315756PS10pool pool
SA315757PS1pool pool
SA315758PS3pool pool
SA315759PS4pool pool
SA315760PS7pool pool
SA315761PS6pool pool
SA315762PS5pool pool
SA315763PS8pool pool
SA31572726.2Soy Unknown
SA31572826.1Soy Unknown
SA315729Soy19.3Soy Unknown
SA315730Soy 20.3Soy Unknown
SA31573125.3Soy Unknown
SA315732Soy19.2Soy Unknown
SA31573324.2Soy Unknown
SA31573422.3Soy Unknown
SA315735Soy 20.2Soy Unknown
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Collection:

Collection ID:CO003008
Collection Summary:All 36 brands of commercial milk samples available in retail stores in Thailand were collected in July 2019. They included 17 brands of whole cow’s milk, 6 brands of lactose-free cow’s milk, 9 brands of soymilk, and 4 brands of almond milk. Of all the cow’s milk samples, there were 6, 2, and 9 ultra-high temperature processing (UHT), sterilized, pasteurized milk samples, respectively. All the selected milk samples were commercially labeled as unsweetened or original flavored. The samples were transferred to sterile polypropylene conical tubes and stored at -20 °C until analysis. We note that only a sample was collected for each product, however, all the samples were analyzed in triplicate.
Sample Type:food

Treatment:

Treatment ID:TR003024
Treatment Summary:All 36 brands of commercial milk samples available in retail stores in Thailand were collected in July 2019. They included 17 brands of whole cow’s milk, 6 brands of lactose-free cow’s milk, 9 brands of soymilk, and 4 brands of almond milk. Of all the cow’s milk samples, there were 6, 2, and 9 ultra-high temperature processing (UHT), sterilized, pasteurized milk samples, respectively.

Sample Preparation:

Sampleprep ID:SP003021
Sampleprep Summary:The samples were transferred to sterile polypropylene conical tubes and stored at -20 °C until analysis. We note that only a sample was collected for each product, however, all the samples were analyzed in triplicate.

Combined analysis:

Analysis ID AN004761
Analysis type MS
Chromatography type GC
Chromatography system Leco Pegasus BT
Column Zebron ZB-FAME (30m × 0.25mm, 0.2um)
MS Type EI
MS instrument type GC-TOF
MS instrument name Agilent 7890B
Ion Mode POSITIVE
Units uMol

Chromatography:

Chromatography ID:CH003593
Chromatography Summary:The upper phase containing FAMEs was taken for analysis using a GC coupled to a time of flight mass spectrometry (GC-TOFMS, Pegasus BT, Leco Corp., St.Joseph, MI) on a ZB-FAME (30 m ×0.25 mm ×0.2 μm, Zebron) in EI mode. One microliter of sample was injected with a split ratio of 60 to 1. Helium was used as a carrier gas. The total flow was 1 mL min−1. The GC oven temperature was programmed from 40 °C (2 min hold) to 150 °C at 20 °C min−1 (1 min hold), to 165 °C at 1 °C min−1 (1 min hold), to 180 °C at 2 °C min−1, to 200 °C at 5 °C min−1, and to 260 °C at 40 °C min−1 (8 min hold). The transfer line and ion source temperatures were kept at 240 °C and 220 °C, respectively. The TOFMS scanned from m/z 45–650 with a data acquisition rate of 20 spectra s−1. MS data was acquired and processed using ChromaTOF software (version 5.32, Leco Corp.).
Instrument Name:Leco Pegasus BT
Column Name:Zebron ZB-FAME (30m × 0.25mm, 0.2um)
Column Temperature:40
Flow Gradient:na
Flow Rate:1
Solvent A:na
Solvent B:na
Chromatography Type:GC

MS:

MS ID:MS004507
Analysis ID:AN004761
Instrument Name:Agilent 7890B
Instrument Type:GC-TOF
MS Type:EI
MS Comments:The TOFMS scanned from m/z 45–650 with a data acquisition rate of 20 spectra/s. MS data was acquired and processed using ChromaTOF software (version 5.32, Leco Corp.).
Ion Mode:POSITIVE
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