Chronic diseases increasingly reflect a shared biological origin: persistent cellular stress. This review summarizes the biochemical mechanisms that normally preserve cellular homeostasis, namely redox regulation, endoplasmic reticulum proteostasis, mitochondrial quality control, autophagy, and DNA damage response, and explains how they fail under sustained lifestyle-related overload. Repeated exposure to psychological stress, sleep disruption, hypercaloric intake, and physical inactivity shifts adaptive signaling toward maladaptation, promoting oxidative damage, protein misfolding, mitochondrial dysfunction, low-grade inflammation, and genomic instability. These interconnected processes contribute to the development and progression of major chronic non-communicable diseases, including obesity, type 2 diabetes, cardiovascular disease, neurodegeneration, and cancer. Particular emphasis is placed on circadian and neuroendocrine regulation, especially overactivation of the hypothalamic–pituitary–adrenal axis and impaired nocturnal regenerative pathways such as glymphatic clearance and DNA repair. Together, the evidence supports a unifying model in which chronic pathology emerges from cumulative failure of cellular resilience systems rather than isolated organ-specific defects. This perspective highlights sleep optimization, stress reduction, and metabolic regulation as mechanistically grounded strategies for prevention and supportive interventions for chronic disease.

During the preparation of beer wort, significant amounts of waste raw materials, such as brewers’ spent grain (BSG), are generated. In line with the zero-waste approach, a processing technology for BSG was developed to valorize this by-product. The developed method involves obtaining a BSG extract (plant-based milk), followed by filtration to remove insoluble residues and subsequent fermentation to produce vegan BSG-based yogurt-like products, with and without the addition of sucrose, as well as pectin, guar gum, and konjac gum as stabilizers. The samples were analyzed for pH, moisture and protein content, water activity (Aw), color, viscosity, and syneresis, and were also subjected to an organoleptic evaluation. Fermentation with starter cultures yielded BSG-based yogurt-like products with an optimal pH (~4.0), which, combined with Aw values below 0.95, ensures microbiological safety by inhibiting the growth of pathogenic and spoilage microorganisms. Due to phase separation, the use of stabilizers was necessary to achieve a yogurt-like texture. Their application also contributed to a reduction in syneresis—sometimes even preventing its occurrence—and led to an increase in viscosity, which ranged from 0.162 to 0.463 Pa·s, depending on the stabilizer used. The moisture content of fermented BSG extracts ranged from 88.2% to 91.7%. All samples showed similar protein content, approximately 50% on a dry matter basis. Furthermore, organoleptic assessment (5-point scale) revealed that sensory characteristics varied depending on the stabilizer and sugar used. The yogurt-like variant formulated with 0.5% pectin and 1% sucrose received the highest acceptance score (4.0), indicating good sensory quality.

Lactoferrin (LF) is a natural glycoprotein with strong antimicrobial, immunomodulatory, and nutritional potential and is widely present in milk and mucosal secretions. This paper aims to review the current knowledge on the application of lactoferrin and its bioactive peptides in the context of fungal infections caused by Candida spp., focusing on newborns and pregnant women as high-risk groups. The multifaceted mechanisms of LF action are discussed, including iron chelation, destabilization of fungal cell membranes, and modulation of the immune response. Additionally, data demonstrating the effectiveness of LF in the prevention and supportive treatment of Candida spp. infections are presented.

Kombucha, a fermented tea beverage celebrated for its unique flavor and health-promoting properties, is traditionally produced from sugared tea and a symbiotic culture of bacteria and yeast (SCOBY). In this study, Nashi pear (Pyrus pyrifolia) pomace, a nutrient-rich by-product of juice processing, was explored as a novel substrate for kombucha production, combining sustainability with functional innovation. Beverages were prepared using black tea or pear pomace with varying sugar concentrations (3%, 5%, 7% w/v) and fermented for six days at 22 °C. Physicochemical parameters, bioactive compounds, antioxidant activity, color, and microbial populations were systematically analyzed. Pomace-based kombucha exhibited higher initial pH (4.3–4.7) and higher initial titratable acidity compared to tea-based variants (pH 3.4–3.6). These values stabilized at 3.6–3.8 by the end of fermentation, ensuring safety while preserving bioactive stability. While tea kombucha had higher polyphenol content (943.81–967.74 mg GAE/100 mL) and antioxidant activity (52.22–99.87% DPPH scavenging), pear pomace kombucha offered moderate bioactivity (up to 435.13 mg GAE/100 mL and 33.52% DPPH scavenging) and distinctive color (significantly higher b* value reaching 42.7), along with robust microbial growth. The results demonstrate that Nashi pear pomace can serve as a functional, eco-friendly alternative substrate, transforming fruit processing waste into a value-added beverage with enhanced health-promoting properties. This approach highlights a sustainable pathway for circular economy practices in food production and introduces a promising direction for innovative kombucha formulations.