Valorization of Morchella esculenta (Ascomycota) Using a Healthy Extraction Method: Investigation of Bioavailability, Anti-Acetylcholinesterase, and Antioxidant Potentials

Edible fungi are unexploited natural sources of high added value biomolecules, such as phenolic compounds. This study used an innovative and green extraction method based on the quick, easy, new, cheap, reproducible (QUENCHER) process of Morchella esculenta. The QUENCHER extract had a much higher concentration of total polyphenols [(125 mg gallic acid equivalents (GAE)/g dry weight (DW)], flavonoids [38 mg catechin equivalents (CE)/g DW], flavanols [22 mg quercetin equivalents (QE)/g DW], and proanthocyanidins [44 mg CE/g DW] than the traditional aqueous extraction. In addition, antioxidant activities were evaluated by the in vitro scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and iron reducing power. In the DPPH test, this phenolic richness clearly improved antioxidant activity, with an IC50 (inhibition concentration at 50%) of 0.097 mg/mL. It has also shown encouraging antibacterial qualities against resistant Gram-positive bacteria like Staphylococcus aureus (minimum inhibitory concentration varied between 6.25 and 25 μg/mL). For the acetylcholinesterase (AChE) inhibition, QUENCHER extract demonstrated strong AChE inhibition (IC50 = 0.002 mg/mL), a characteristic of significant interest in neurodegenerative disorders. These results open possibilities for using this extract as a natural antimicrobial agent, against resistant bacterial infections. Furthermore, in vitro digestion data indicates that the bioactive compounds in these extracts maintain relative stability during transit through the gastrointestinal tract, allowing for favorable bioavailability and, consequently, potential therapeutic efficacy. After 4 h of simulated digestion, over 66% of the antioxidant and anti-AChE activity was still present, indicating a degree of stability in the bioactive chemicals and an intriguing potential for bioavailability, according to in vitro digestibility experiments.