Alzheimer’s disease (AD) is a neurodegenerative disease characterized by a tangle-shaped accumulation of beta-amyloid peptide fragments and Tau protein in brain neurons. The pathophysiological mechanism involves the presence of Aβ-amyloid peptide, Tau protein, oxidative stress, and an exacerbated neuro-inflammatory response. This review aims to offer an updated compendium of the most recent and promising advances in AD treatment through the administration of phytochemicals. The literature survey was carried out by electronic search in the following specialized databases PubMed/Medline, Embase, TRIP database, Google Scholar, Wiley, and Web of Science regarding published works that included molecular mechanisms and signaling pathways targeted by phytochemicals in various experimental models of Alzheimer’s disease in vitro and in vivo. The results of the studies showed that the use of phytochemicals against AD has gained relevance due to their antioxidant, anti-neuroinflammatory, anti-amyloid, and anti-hyperphosphorylation properties of Tau protein. Some bioactive compounds from plants have been shown to have the ability to prevent and stop the progression of Alzheimer’s.

Spent coffee grounds (SCG) constitute a phenolic-rich agro-industrial residue with underexplored biomedical potential. This study developed a sequential bioprocess comprising solid-state fermentation, hydroalcoholic extraction, and ultrafiltration to selectively enrich low-molecular-weight phenolic fractions and assess their effects in Alzheimer's-related stress conditions. Phenolic compounds Total (TPC) and composition were quantified, and bioactivity was assessed in SH-SY5Y neuronal cells exposed to hydrogen peroxide (H₂O₂) or the oxysterol 27-hydroxycholesterol (27-OHC), a key driver of redox imbalance and amyloidogenic pathways. Assessed parameters included cell density and viability, reactive oxygen species (ROS), superoxide dismutase (SOD) activity and amyloid-β peptide 40 (Aβ40) accumulation. Bioprocessing enhanced the total phenolic content by up to 4.2-fold and redirected the metabolite profiles toward highly diffusible, low-molecular-weight compounds. The <3 kDa fraction exhibited the strongest functional response, markedly suppressing ROS generation (∼90%), restoring SOD activity and reducing Aβ40 levels under 27-OHC challenge. These results evidence an enrichment strategy that yields SCG-derived fractions with potent antioxidant and neuroprotective properties.

Piscirickettsia salmonis is the primary bacterial pathogen affecting Chilean salmon farming, resulting in annual economic losses of approximately US$700 million. The limited effectiveness of antibiotics and current vaccines underscores the need to enhance upstream cultivation strategies for producing biomass suitable for vaccine production. In this study, two shake flask designs—baffled (BF) and standard non-baffled (NF)—were compared to evaluate how differences in mass and momentum transfer impact the metabolic activity and physiological behavior of P. salmonis under axenic, submerged batch conditions. Despite a 2.5-fold increase in oxygen transfer in BF flasks, the results indicated that this configuration had a negative impact on bacterial performance. Specific growth rates were reduced by 22–39%, and volumetric productivity decreased by 23% compared to NF. Glutamate was fully consumed in NF but remained partially unused in BF, indicating a reduced uptake under shear or oxidative stress. Respiratory activity also differed: NF cultures exhibited distinct peaks in oxygen transfer rate during growth, while BF cultures showed flatter, more constant profiles. Importantly, exopolysaccharide (EPS) production, a trait associated with virulence and immunogenicity, was over fivefold higher in NF (1.48 g/L) than in BF (0.27 g/L). These findings demonstrate that the physical conditions imposed by flask design have a significant influence on P. salmonis growth, respiration, and EPS output. Adjusting cultivation conditions at this early stage can enhance the consistency and quality of biomass used in bacterin-based vaccines. This approach provides a practical tool to improve upstream standardization and supports the development of more effective control strategies for piscirickettsiosis in the aquaculture industry.

The integrated valorization of whey into multifunctional food ingredients is constrained by sequential processing routes and the need for purified lactose and protein fractions. The simultaneous enzymatic conversion of lactose and whey proteins in a single reactor remains underexplored despite the frequent co-formulation of galacto-oligosaccharides (GOS) and whey protein hydrolysates in functional foods. This study evaluated the feasibility of a one-pot enzymatic system using native whey as the sole substrate for the concurrent production of GOS and antioxidant peptide fractions. A batch process combining β-galactosidase from Aspergillus oryzae and Alcalase^® was assessed through a 3² factorial design, analyzing the effects of pH (4.5–6.5) and temperature (40–60 °C) on GOS yield and degree of protein hydrolysis. The system enabled simultaneous transgalactosylation and proteolysis under mildly acidic conditions without significant mutual enzyme inhibition. Multi-response optimization identified pH 6.0 and 59.5 °C as the optimal conditions, yielding 25.7 ± 0.2% GOSs and 10.5 ± 0.3% protein hydrolysis. The antioxidant capacity and emulsifying and foaming properties were strongly dependent on pH, temperature, and reaction time. The results demonstrate that native whey can be directly transformed into a multifunctional ingredient through a one-pot enzymatic strategy, offering a simplified valorization approach.