Photo:

Characteristics:

• The cap is flat, rounded, and shows typical concentric zones of different colours. The flesh is 1–3 mm thick and has leathery texture. Older specimens can have zones with green algae growing on them, thus appearing green. It commonly grows in tiled layers. The pore surface is whitish to light brown. Spore print is white.

Habitat:

• Turkey tail is one of the most common fungi in Canada and throughout the U.S. It is found virtually anywhere there are dead hardwood logs.
• In the northern hemisphere, turkey tail fruiting season is typically May through December. Although some may persist year-long depending on location and conditions, they are at their best in autumn and winter when they release their spores.

Parts Used:

• Entire cap.

Collection and Harvesting:

• Pick nice clean specimens with very white pore surfaces. Harvest them with a small, sharp knife.
• Give each foraged turkey tail a quick scrub with an old toothbrush to ensure all grit and dirt is removed. Scissors are useful in cleaning by cutting off the edges that were attached to the wood.
• Spread clean turkey tails out and dry in baskets in the sun or above the woodstove if the weather is cold and wet. The turkeytails will take about 2-3 days to dry completely. A dehydrator can also be used.
• Store the turkeytails whole, in large sealed jars somewhere cool and dark.

Constituents:

• Constituents of turkey tail include protein-bound PSP and β-1,3 and β-1,4 glucans. The lipid fraction contains the lanostane-type tetracyclic triterpenoid sterol ergosta-7,22,dien-3β-ol, as well as fungisterol and β-sitosterol.
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  Ergosterol peroxide (1), 7,22-ergostadien-3β-ol (2), and trametenolic acid B (3)

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  (A) baicalein, (B) baicalin and (C) quercetin

Actions:

• Major properties immunostimulant and anticarcinogenic. Its polysaccharides are thought to be the effective constituents.
• Turkey tail contains 35 different phenolic compounds, along with the flavonoid antioxidants quercetin and baicalein. Phenol and flavonoid antioxidants promote immune system health by reducing inflammation and stimulating the release of protective compounds. For example, quercetin has been shown to promote the release of immunoprotective proteins like interferon-y, while inhibiting the release of the pro-inflammatory enzymes cyclooxygenase (COX) and lipoxygenase (LOX).
• Polysaccharopeptides are protein-bound polysaccharides. Krestin (PSK) and Polysaccharide Peptide (PSP) are two types of polysaccharopeptides found in turkey tails. Both PSK and PSP possess powerful immune-boosting properties. They promote immune response by both activating and inhibiting specific types of immune cells and by suppressing inflammation. PSP increases monocytes, which are types of white blood cells that fight infection and boost immunity. PSK stimulates dendritic cells that promote immunity to toxins and regulate the immune response. In addition, PSK activates specialized white blood cells called macrophages, which protect your body against harmful substances like certain bacteria.
• PSK inhibits the growth and spread of human colon cancer cells.
• A type of polysaccharide found in turkey tail mushrooms called Coriolus versicolor glucan (CVG) suppresses certain tumors. This activity is attributed to the development of an enhanced immune response.
• Extracts from turkey tail display a broad spectrum of antibacterial and antifungal activities against common pathogens such as Escherichia coli, Pseudomonas aeruginosa, Staphylococus aureus, Candida albicans, Klebsiella pneumoniae, Listeria monocytogenes, and Streptococus pneumoniae. The observed antimicrobial effects of the extracts are possibly due to the activation of polymorphonuclear cells and an increased secretion of antimicrobial cytokines (e.g., tumor necrosis factor, IL-1).
• Turkey tail extracts have also been reported to show antiviral activities.
• Lanostane isolated from turkey tail showed activity against the promastigotes and amastigotes of Leishmania amazonensis.

Indications:

• PSP and PSK are commonly used as anticancer agents in conjunction with surgery, chemotherapy and/or radiation in countries like Japan and China.

Combinations:

Preparation and Dosage:

• A dosage of 9 to 15 g of turkey tail decocted with water is recommended for oral daily dosing.
• For dried turkey tail extracts, 3 to 6 g is the daily oral dosage.

Contraindications:

• Turkey tail is generally considered safe for human consumption, irrespective of age and gender. However, the use of Turkey tail maybe contraindicated in patients suffering from autoimmune diseases or receiving bone marrow transplant.

Drug Interactions:

• To date, no clearly defined drug interaction has been reported for turkey tail. However, being an effective stimulant of various immunocompetent cells, turkey tail can potentially counteract the effect of any coadministered immunosuppressant.

History and Origin:

• Coriolus versicolor (Trametes versicolor) is not an edible mushroom, but it has been used in traditional Chinese medicine for therapeutic effects as a tonic for thousands of years. Traditionally, the extracts were derived from whole fruit-bodies. Today two compounds, PSK (polysaccharide-K) and PSP (polysaccharide-peptide) are purified from this mushroom by deep tank fermentation of the mycelium using a variety of strains. PSK (Krestin) was first isolated in Japan in the late 1960s while PSP was isolated about 1983 in China. Each compound has shown remarkable immune boosting properties with few side-effects. Remarkably by 1987 PSK accounted for more than 25% of total national expenditure for anti-cancer agents in Japan.
• The earliest record of use was 1368 A.D. – Ming Dynasty boiled the Yun Zhi mushroom for its health and energy (CHI) giving properties.

Ethnobotany:

Growing Information:

Personal Impressions and Experiences:

• Grows in our region (Port Neville) on dead alder logs.

Historical Botanical Illustrations:

Dufour, Champignons. Planche 50. No. 119. Polyporus versicolor. Polypore de couleurs variées. From the "Atlas des champignons comestibles et vénéneuxParis", P. Klincksieck,1891.