ArticleFood science & nutrition2026
A Sensitive LC-MS/MS Method for Quantifying Beta-Casomorphin 5 in Pasteurized Milk.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to apply a highly sensitive liquid chromatography-tandem mass spectrometry (LC-MS/MS) method to quantify beta-casomorphin 5 (β-CM5) content in pasteurized milk (PM) and to evaluate the effect of heat treatment on this peptide. Commercial PM samples were collected from local supermarkets, and heat treatment of industrial milk (IP) samples was performed at 62°C and 72°C for 5 min. The milk samples were purified using solid-phase extraction (SPE) and analyzed for β-CM5 using the LC-MS/MS combined with stable isotope-labeled internal standards. The method achieved high sensitivity, with a limit of detection of 0.03 ng/g. The concentration of β-CM5 ranged from 0.10 to 0.55 ng/g for commercial PM samples and from 0.10 to 0.13 ng/g for IP samples. These results suggest that industrial heat treatment had a very slight effect on β-CM5, and variation in this peptide content in PM samples is primarily driven by differences in raw milk origin, such as endogenous enzyme activity and beta-casein content, rather than pasteurization conditions.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.