Elad Tako
· Associate ProfessorVerifiedCornell University · Food Science
Active 1970–2026
About
Elad Tako is an Associate Professor in Food Science with expertise in nutrigenomics, trace mineral bioavailability, dietary mineral deficiencies, physiological biomarkers, bioactive compounds, the microbiome, and the functionality and morphology of the small intestinal brush border membrane, which is the nutrients' digestive and absorptive surface. His research team conducts multidisciplinary studies that link food science and nutrition to better understand how diet and physiological status influence intestinal functionality, morphology, and the microbiome, with the goal of improving overall health. Beyond research, his lab is dedicated to training future scientists and educating the public about the value of scientific research and knowledge, encompassing both basic and applied research.
Research topics
- Biology
- Biochemistry
- Food science
- Chemistry
- Materials science
- Traditional medicine
- Biotechnology
- Zoology
- Medicine
- Biophysics
- Microbiology
Selected publications
npj Biofilms and Microbiomes · 2026-05-07
articleOpen accessSenior authorCorrespondingThe United States poultry industry is transitioning away from antibiotic growth promoters (AGP) to antibiotic-free programs, which may increase the risk of chronic intestinal inflammation due to exposure to multiple factors. Grape pomace (GP), a polyphenol-rich by-product, might be a promising candidate for mitigating such inflammation. This study investigated the fermented and non-fermented GP as potential substitutes for antibiotic growth promoters in broilers. A total of 126 broilers were divided into six treatment groups: (i) standard diet (STD), (ii) high non-starch polysaccharide diet (NSP), (iii) NSP + zinc bacitracin (AGP), (iv) NSP + 0.5% GP (GP), (v) NSP + 0.5% Lactobacillus casei fermented GP (LAB FGP), and (vi) NSP + 0.5% Saccharomyces cerevisiae fermented GP (YST FGP). NSP-fed birds exhibited reduced growth and increased TNF-α and IL-1β expression, indicating chronic inflammation. GP and FGP suppressed cytokine expression, modulated microbial homeostasis, and increased butyrate production, suggesting functional modulation of the cecal microbiome. Exploratory correlation identified the Lactobacillaceae-butyrate-IL-1β pathway, positively associated with growth, microbiome, and SCFA production, and negatively associated with inflammation. Overall, incorporating 0.5% of GP or FGP into the diet may serve as an effective alternative to AGPs in broiler production, with the added benefits of antioxidants and prebiotics.
Nutrients · 2026-03-12
articleOpen accessSenior authorCorrespondingBackground/Objectives: Dextran sulfate sodium (DSS) is widely used to induce intestinal injury, reducing intestinal barrier integrity and thus contributing to systemic inflammation and oxidative stress, which may affect liver homeostasis and central nervous system function. In this context, the intake of phenolic compounds and anthocyanins from fruits such as jabuticaba has gained attention due to their antioxidant and anti-inflammatory properties. This study evaluated the effects of jabuticaba in the form of freeze-dried whole fruit, freeze-dried peel, and microencapsulated peel extract on DSS-induced damage to the gut–liver–brain axis in an in ovo model. Methods: Fertile eggs were assigned to five groups: water, DSS, DSS plus whole jabuticaba (WJ), DSS plus jabuticaba peel (JP), and DSS plus microencapsulated jabuticaba peel (JM). Duodenal, colon, and liver gene expressions; and histomorphometry, cecal microbiota, and brain gene expressions were evaluated at hatch. Results: DSS administration increased NF-κB expression and reduced MUC-2 in the duodenum, induced colonic inflammation, altered cecal microbiota, and caused hepatic oxidative stress, evidenced by elevated iNOS and enlarged fat globules, while reducing brain BDNF levels. Jabuticaba treatments mitigated intestinal, hepatic, and neural damage by reducing inflammatory markers; enhancing MUC-2, ZO-2, JAM-2, and claudin-1 expression; increasing villus area and goblet cell numbers; normalizing CAT and SOD activities in the liver; decreasing COX-2; increasing dopamine; and restoring BDNF in the brain. Conclusions: This study demonstrates that jabuticaba exerts protective effects along the gut–liver–brain axis, highlighting its potential as a functional food to support intestinal, hepatic, and brain health.
Journal of Food Science · 2026-05-01
articleOpen accessJabuticaba (Plinia cauliflora), a Brazilian berry rich in phenolic compounds and anthocyanins, shows antioxidant and anti-inflammatory potential, but the instability and low bioavailability of these bioactive compounds limit their use, highlighting extraction and microencapsulation as preservation strategies. This study aimed to develop a spray-dried microencapsulated jabuticaba extract using maltodextrin as a carrier, while optimizing the extraction of phenolic compounds to enhance encapsulation efficiency and the retention of bioactive compounds. The peel and whole fruit were evaluated under different conditions (in natura, freeze-dried, oven-dried) to determine the most promising source of bioactive compounds. Extraction conditions included hydroethanolic solvents (50:50 and 80:20 v/v, acidified or non-acidified), solid concentrations (1%, 4%, and 15% w/v), and extraction times (2-24 h). The optimized extract was microencapsulated by spray drying using maltodextrin as the carrier. The freeze-dried peel showed higher phenolic recovery and antioxidant capacity than the whole fruit, with optimal extraction obtained using a 50:50 hydroethanolic solution and 2 h extraction. The extract showed high concentrations of phenolic compounds (62.38 ± 3.71 mg GAE/g), monomeric anthocyanins (11.63 ± 0.34 mg/g), and antioxidant capacity (DPPH: 14,017 ± 135 µmol Trolox/g); UPLC analysis identified cyanidin-3-glucoside (657.43 ± 2.93 mg/100 mL) and ellagic acid (71.17 ± 0.35 mg/100 mL) as the major phenolic compounds. The microencapsulated extract with maltodextrin presented low water activity (0.199 ± 0.014), spherical morphology, and retention of phenolic compounds. This study provides optimized extraction conditions and demonstrates the effectiveness of spray-drying microencapsulation using maltodextrin to stabilize jabuticaba phenolics, which may contribute to improving their stability and potential application as functional ingredients.
Food Bioscience · 2026-03-03
articleSenior authorCorrespondingJournal of Functional Foods · 2025-09-05 · 1 citations
articleOpen accessSenior authorCorrespondingGrape pomace (GP) is among the many food byproducts that are strong candidates for upcycling. GP, rich in polyphenols, is known to influence both intestinal and systemic tissue health and metabolism. Therefore, this study aimed to assess the bioactivity of GP in skeletal muscle (SM) under both intestinally inflamed, dextran sulfate sodium (DSS) challenged, and healthy conditions in-ovo ( Gallus gallus) . DSS-challenge induced pro-atrophic phenotypic shifts, reducing myofiber diameter by approximately 35 %, concomitant to nearly 2-fold reductions in myogenic regulatory factors (MRFs), Myogenin and MyoD, gene expression, and enriched fast-glycolytic myofiber type development. These effects were generally abolished by concurrent Concord grape pomace extract (GPE) application. Independently, GPE increased both MRF expression and promoted slow-oxidative fiber type distributions in diseased and healthy cohorts. These findings highlight the connection between intestinal and SM health and demonstrate GP's nutraceutical potential as a bioactive modifier of SM health. • Grape pomace extract promoted skeletal muscle homeostasis in a DSS-challenged model. • DSS challenge decreased myofiber diameter and blunted Myogenin and MyoD expression. • Grape Pomace extract normalized myofiber diameter and increased Myogenin and MyoD expression. • DSS in-ovo model offers a tractable approach to studying peripheral effects of intestinal inflammation.
Critical Reviews in Food Science and Nutrition · 2025-05-21
reviewSenior authorCorresponding?". To answer this question, three scientific databases were considered for the literature search: PubMed, Scopus, and Web of Science. The inclusion criteria were outlined by the PICOS, and data analysis was conducted following the PRISMA guidelines. Thirteen studies that used animal models to evaluate the potential benefits of food byproducts were included in this review. These food byproducts demonstrated potential positive effects on overall health. The main results identified are related to the reduction of reactive oxygen species, reduction of enzymes related to liver damage, improvement of cytokines such as IL-6, IL-2, and TNF-α, and improvement of glucose and lipid plasma levels. However, more studies are necessary to better elucidate the activities, mechanisms of action, and potential toxicity of these compounds. PROSPERO (CRD42024576869).
Journal of Functional Foods · 2025-04-28 · 4 citations
articleOpen accessSenior authorCorrespondingGrape pomace is the primary byproduct of grape juice and wine production. Grape pomace has a diverse phenolic profile; hence many conclude grape pomace is anti-inflammatory. However, its impact on intestinal inflammation in vivo remains under studied and unclear. The objective of this study was to evaluate the potential anti-inflammatory effects of grape pomace in the intestines in vivo. This study adapted the intra-amniotic administration (in ovo) method to include two injections: dextran sulfate sodium (DSS) to induce intestinal inflammation followed by grape pomace extract to intervene. Tight junction and pro-inflammatory cytokine analyses revealed tissue-specific expression patterns in response to DSS and GPE. The extract did not reverse DSS-induced duodenal morphology or cecal microbial changes. These results highlight grape pomace's potential to normalize DSS-induced inflammation and the need for further investigation to solidify its intestinal health impact. • Grape pomace has anti-inflammatory potential due to its phenolic profile. • Double intra-amniotic administration is a novel DSS intestinal inflammation model. • DSS dysregulated CLDN1, OCLN, IL-1β, and TNF-α in the duodenum and colon. • Grape pomace normalized DSS phenotypes in a tissue-specific manner.
Food Science & Nutrition · 2025-09-01 · 2 citations
articleOpen accessSenior authorCorrespondingABSTRACT Introduction: Apple pomace (AP), a byproduct of apple processing, generates over 4 million tons of global waste annually. Its high moisture content and organic load pose environmental concerns, while disposal imposes financial costs. However, AP is rich in dietary fiber, antioxidants, and micronutrients, offering potential as a functional ingredient to enhance the nutritional quality of food products. This study evaluated the feasibility of incorporating freeze‐dried AP into beef meatballs at two levels (10% and 20% w/w ) and assessed its effects on sensory attributes, texture, color, and cooking performance. Methods: Pomace from three apple varieties—Cortland, Empire, and Red Delicious—was freeze‐dried for 24 h and analyzed for polyphenol and fiber content. The rehydrated pomace was then added to 80% lean beef at 10% and 20% inclusion rates. Meatballs were evaluated for texture, color, and proximate composition. A sensory panel of 104 untrained consumers assessed aroma, texture, taste, and overall preference. Data were analyzed using Friedman's two‐way analysis. Results: No significant differences ( p > 0.05) were found in sensory attributes or consumer preference among treatments. Texture analyses also showed no significant variation ( p > 0.05). There were significant differences ( p < 0.05) between the internal colors of the meatballs. The 20% inclusion treatment had the lowest cooking yield both post‐cooking and after 1 day of refrigerated storage. Significance: Results support the feasibility of incorporating up to 20% apple pomace into meat products without compromising sensory acceptability. AP offers a high‐fiber, sustainable ingredient option for value‐added meat applications. Future studies should explore broader applications and potential health benefits.
Poultry Science · 2025-05-28 · 4 citations
articleOpen accessSenior authorCorrespondingGrape pomace (GP) is an agricultural byproduct rich in bioactive compounds with antimicrobial, antioxidant, and immunomodulatory properties that have proven to have strong antioxidant and immunomodulatory properties in chickens. As a part of a defense mechanism, coccidiosis initiates oxidative bursts, generating large amounts of free radical species that negatively affect the gut health of chickens. This study aimed to evaluate the effect of dietary inclusion of GP in broilers infected with coccidiosis on physiological and molecular markers of gut health, immune response, and oxidative status. A total of 120 male broiler chickens were randomly assigned to one of the four treatments. The four treatment groups were i) non-challenged control without any dietary feed additives (NCC), ii) challenged control without any dietary feed additives (CC), iii) CC with 0.5 % dietary inclusion of concord grape pomace (0.5GP), and iv) CC with 0.75 % dietary inclusion of concord grape pomace (0.75GP). On d 14, broilers grouped in CC, 0.5GP, and 0.75GP were orally inoculated with 20 × doses of commercial live coccidiosis vaccine to induce coccidiosis. Results indicated that 0.75 % inclusion of GP reduced the occurrence and severity of the intestinal lesions associated with Eimeria at d 20 (P<0.05). The inclusion of either 0.5 or 0.75 % of GP improved the intestinal histomorphology in all three sections of the small intestine during the acute and recovery phases of coccidial infection (P<0.05). At d 20, 0.75GP tended to maintain the same level of IL-1β as that of NCC and downregulated the expression of IL-10 (P<0.1). Additionally, during the recovery phase, the CD8+ T-cell population was lower in the 0.75GP group compared to CC and 0.5GP (P=0.059). At d 20, the MAPK-Nrf2/ARE pathway was activated due to oxidative burst by coccidial challenge; however, 0.75 % GP inclusion was able to inactivate the path (P<0.05). These findings suggest that grape pomace possesses the potential as a sustainable feed additive to improve gut health, immune response, and oxidative stability in broilers infected with coccidiosis.
Critical Reviews in Food Science and Nutrition · 2025-09-05 · 3 citations
reviewSenior authorCorrespondingstudies to assess the effects of sorghum processing on bioactive compounds and their effects on intestinal health. Evidence suggests that sorghum modulates microbiota composition, enhances epithelial barrier integrity, improves intestinal morphology, and alters short-chain fatty acid production. These benefits appear to be influenced by sorghum genotype, grain fraction, and processing method, like refinement, extrusion, and fermentation, which affect the bioavailability of phenolics. Some studies indicated the effects of sorghum phenolics on anti-inflammatory and improved tight junction protein expression. Additionally, we emphasized the lack of complete information in several studies by not specifying genotypes, varieties, processing, and profiles of bioactive compounds of the sorghums used, hindering the understanding of the mechanisms involved in improving intestinal health. Overall, this review supports the potential of sorghum as functional food and ingredient for intestinal health promotion.
Recent grants
Engineering a Small Intestinal Microbiome to Evaluate Food Additive Exposure
NIH · $1.5M · 2018–2024
Frequent coauthors
- 205 shared
Raymond P. Glahn
Robert W. Holley Center for Agriculture & Health
- 78 shared
Nikolai Kolba
Cornell University
- 43 shared
Spenser Reed
Cornell University
- 32 shared
Dennis D. Miller
- 30 shared
Jonathan J. Hart
- 29 shared
Hércia Stampini Duarte Martino
Universidade Federal de Viçosa
- 25 shared
Gretchen J. Mahler
Binghamton University
- 24 shared
Jason A. Wiesinger
Robert W. Holley Center for Agriculture & Health
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