The MetaBó-Bainne Study – characterisation of the milk metabolome from a seasonal pasture-based dairy system using 1H-NMR spectroscopy
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Appendix A. Supplementary Data
Date
2026-07-30
Authors
Rojas-Gómez, Paula
Pariyani, Raghunath
Dineen, Michael
Lynch, Denis
Bateman, Lorraine
Roche, Eoghan
Maguire, Anita R
McCarthy, Noel A
Murphy, Thomas Brendan
O'Mahony, James A
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd
Published Version
Abstract
This study aims to characterise the milk metabolome from a seasonal pasture-based dairy system using 1H-NMR spectroscopy. Over 41 weeks, ten dairy farms were visited weekly for the collection of raw bulk tank milk samples (n = 410) and three commercial pasteurised skimmed milks were also purchased weekly (n = 123). In total, 38 milk metabolites were quantified, 30 of which exhibited significant seasonal variation. Multivariate analysis identified several key compounds associated with seasonal metabolic changes. Winter-Feb milk, corresponding to early-lactation period, was enriched in ketone bodies, O-phosphocholine, creatinine, and glucose-1-phosphate, reflecting increased metabolic stress and negative energy balance following parturition. In contrast, autumn milk, corresponding to late-lactation, contained higher concentrations of choline and urea, indicative of improved energy status but reduced nitrogen use efficiency. These findings highlight the potential of milk metabolomics as a valuable tool for monitoring physiological status and guiding interventions to enhance sustainability in dairy systems.
Description
Keywords
Biomarkers , Dairy , Lactation , Metabolomics , Milk , Seasonality , [FoodNutritionalSciences] , [BEES] , [Chemistry]
Citation
Rojas-Gómez, P, Pariyani, R, Dineen, M, Lynch, D, Bateman, L, Roche, E, Maguire, A R, McCarthy, N A, Murphy, T B, O'Mahony, J A & O'Callaghan, T F 2026, 'The MetaBó-Bainne Study – characterisation of the milk metabolome from a seasonal pasture-based dairy system using 1H-NMR spectroscopy', Food Chemistry, vol. 518, 149492, pp. 1-13. https://doi.org/10.1016/j.foodchem.2026.149492