JP7455347B2 - tick attractant - Google Patents

Description

The present invention relates to a preparation that is effective in attracting mites to a predetermined location before the mites are captured and killed.

Traditionally, dust mites are found on carpets, carpets, bedding, futons, blankets, pillows, sweaters, coats, and stuffed animals that are kept indoors at a moderate humidity and temperature. It is widely used in toys, etc. When dust mite carcasses and feces are crushed into fine particles that fly through the air and are inhaled or attached to people, they can cause a variety of conditions such as atopic dermatitis, bronchial asthma, allergic conjunctivitis, and allergic rhinitis. It is said that some people may develop allergic reactions.

It is preferable to exterminate these mites in order to prevent them from producing allergens that cause allergic reactions, but since mites live in a wide range of areas, methods such as spraying with mite repellents are not recommended. The effectiveness is low, and in order to obtain a high effect, it is necessary to use a large amount of pesticide, making it impractical. For this reason, attractants are used to exterminate ticks that live in various locations by drawing them to a specific location as much as possible.

For example, Patent Document 1 discloses a tick-attracting composition containing as an active ingredient one or more minerals selected from straight chain fatty acids having 4 to 18 carbon atoms, and Example 3 discloses a mite-attracting composition containing octanoic acid as an active ingredient. It is disclosed that a nonwoven fabric sheet coated at a density of 2 g/m ² exhibits a mite attracting effect.

Japanese Patent Application Publication No. 5-87739

However, in the tick attractant of Patent Document 1, the fatty acid used has a unique odor, which causes discomfort in the surrounding area, so even if the amount used is small, the tick attractant has a high attracting effect. The issue was that there was a need for

Therefore, an object of the present invention is to provide a mite attractant that is easy to manufacture and has a high mite attracting effect.

[1] That is, the present invention contains a fatty acid having 6 to 18 carbon atoms and at least one selected from brewer's yeast or rice malt, and the fatty acid and at least one selected from brewer's yeast or rice malt. The mite attractant is characterized in that the blending ratio is (at least one selected from the above-mentioned brewer's yeast or rice malt )/(the above-mentioned fatty acid) = 150 to 60,000 .

[2] The fatty acid is caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, pentadecylic acid, palmitic acid, margaric acid, stearic acid, octylic acid, isostearic acid, palmitoleic acid. , oleic acid, linoleic acid, and linolenic acid, the tick attractant according to item [1] above .

According to the present invention, the amount of fatty acids used is reduced and the discomfort caused by the unique odor thereof is reduced, while a high mite-attracting effect is achieved. That is, according to the present invention, a higher attracting effect is obtained than the sum of the effects when at least one of fatty acids having 6 to 18 carbon atoms, fermented foods, or microorganisms that ferment foods are used alone, and carbon Since a synergistic effect can be obtained by including 6 to 18 fatty acids and at least one of fermented foods or microorganisms that ferment foods, it is possible to reduce the amount of fatty acids used and reduce the amount of fatty acids used, while still having the effect of attracting mites. It is possible to reduce discomfort caused by specific odors.

FIG. 2 is a schematic diagram showing a test method for confirming the effects of the present invention.

EMBODIMENT OF THE INVENTION Hereinafter, embodiment regarding the tick attractant of this invention is described in detail. In addition, when there is a notation indicating a range in the description, it includes an upper limit and a lower limit.

The fatty acid used in the tick attractant of the present invention is a fatty acid having 6 to 18 carbon atoms. Even when the fatty acid is used alone, it has a roughly constant attracting effect on mites.

Among these fatty acids having 6 to 18 carbon atoms, straight chain fatty acids, branched chain fatty acids, saturated fatty acids, and unsaturated fatty acids can be used. Specifically, as the linear saturated fatty acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, pentadecyl acid, palmitic acid, margaric acid, and stearic acid are preferable. Preferred examples of the branched saturated fatty acid include octyl acid and isostearic acid. Preferred linear unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, and linolenic acid.

Fatty acids having 6 to 18 carbon atoms should be applied in an amount of 0.0001 to 0.5 g/m ² to the attractant carrier such as nonwoven fabric or filter paper installed in tick traps, etc. is preferable, and it is more preferable to apply the coating in an amount of 0.001 to 0.1 g/m ² . When the fatty acid having 6 to 18 carbon atoms is applied in the above amount, it can attract mites synergistically with at least one of the fermented food or the microorganism that ferments the food.

The fermented food used in the mite attractant of the present invention is a predetermined food fermented by microorganisms. Even when the fermented food is used alone, it has a roughly constant attracting effect on mites.

Preferred examples of fermented foods include cheese, butter, yogurt, natto, miso, soy sauce, and bread. These fermented foods can be used alone or in combination of two or more.

The fermented food is preferably applied in an amount of 5 to 90 g/m 2 , preferably 15 to 60 g/m ^{2 ,} on an attractant carrier such as a nonwoven fabric or filter paper installed in a tick trap. It is more preferable to apply the coating in an amount that satisfies the following. When the fermented food is coated in the above amount, it can attract mites synergistically with the fatty acid having 6 to 18 carbon atoms.

The microorganisms that ferment foods used in the mite attractant of the present invention are fungi such as molds and yeasts. Even when the microorganism is used alone, it has a roughly constant attracting effect on mites.

Preferred microorganisms for fermenting foods include yeast, koji mold, lactic acid bacteria, and natto bacteria. These microorganisms can be used alone or in combination of two or more.

The microorganisms that ferment foods are preferably applied in an amount of 5 to 110 g/ ^m2 , and preferably 15 to 90 g, on an attractant carrier such as a nonwoven fabric or filter paper installed in a tick trap. It is more preferable to apply the coating in an amount of /m ² . When the microorganism is applied in the above amount, it can attract mites synergistically with the fatty acid having 6 to 18 carbon atoms.

The ratio of the blending amount of a fatty acid having 6 to 18 carbon atoms and at least one of a fermented food or a microorganism that ferments the food is (at least one of the fermented food or a microorganism that ferments the food)/(fatty acid having 6 to 18 carbon atoms) = preferably from 10 to 900,000, more preferably from 150 to 60,000. When the blending ratio is within this range, it is possible to synergistically attract mites while reducing the amount of fatty acid used and reducing the discomfort caused by its unique odor, making it an actually usable attractant. can be manufactured.

Furthermore, in order to prevent corrosion such as deterioration due to oxidation of the tick attractant of the present invention, vitamin C (ascorbic acid), vitamin E (α-tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sorbic acid, etc. Antioxidants such as potassium sorbate, sodium sulfite, etc. can be added. Moreover, paraoxybenzoic acid ester can also be added for the purpose of preservation.

[Example 1]
With reference to JIS L 1920 "Testing method for mite-proof performance of textile products", the mite attraction was tested as shown in Figure 1. That is, first, sample 1 was prepared by applying caproic acid in an amount of 0.001 g/m ² and cheese in an amount of 14.3 g/m ² to a filter paper with a diameter of about 40 mm. Spread on petri dish 2. Then, the mite culture medium 3 is uniformly spread in a second petri dish 4 having a larger diameter than the first petri dish 2, and 10,000 mites are placed thereon. The first petri dish 2 was stacked on the center of the second petri dish 4 and left to stand for 24 hours at a temperature of 23 to 27°C and a humidity of 70 to 89% RH. Thereafter, the number of mites entering the first petri dish 2 from the second petri dish 4 was counted. Then, a test was conducted in the same manner except that a filter paper not coated with fatty acids, fermented foods, or food-fermenting microorganisms was used, and the number of mites entering the first petri dish 2 from the second petri dish 4 was measured. This was used as a control (Reference Example 0). The ratio of the number of mites entering the first petri dish in Example 1 to the number of mites entering the first petri dish in this control was calculated as an efficacy ratio, and the result was 5.15. Note that these tests were conducted at least three times, and the above results are shown as the arithmetic average of each test result.

Then, caproic acid and cheese were tested in the same manner as in Example 1, and their respective efficacy ratios were calculated. That is, the test was conducted in the same manner as in Example 1, except that the filter paper was coated with caproic acid in an amount of 0.001 g/m ² , and the efficacy ratio relative to the control was calculated to be 1.01 (reference Example 1). The test was conducted in the same manner as in Example 1, except that the filter paper was coated with cheese in an amount of 14.3 g/m ² , and the efficacy ratio relative to the control was calculated to be 1.76 (Reference Example 11) . Furthermore, when calculating the ratio of the efficacy ratio of Example 1 to the sum of the efficacy ratio of Reference Example 1 and the efficacy ratio of Reference Example 11, (Efficacy ratio of Example 1/(Efficacy ratio of Reference Example 1 + The efficacy ratio) was 1.86, and when caproic acid and cheese were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between caproic acid and cheese. The results are shown in Table 1.

[Examples 2 to 8]
As shown in Table 1, tests were conducted in the same manner as in Example 1 using various fatty acids and cheese in combination. In all Examples, when each of the various fatty acids and cheese were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and the cheese.

[Comparative Examples 1-2]
As shown in Table 1, a test was conducted in the same manner as in Example 1 using propionic acid or arachidic acid in combination with cheese. In all Examples, when propionic acid, arachidic acid, and cheese were used individually, the ratio to the sum was about the same as 1, and it was found that there was no synergistic effect between propionic acid, arachidic acid, and cheese. .

[Examples 9 to 16, Comparative Examples 3 to 4]
As shown in Table 2, the test was conducted in the same manner as in Example 1, except that various fatty acids and cheese were used in combination and the amount of various fatty acids was 0.01 g/m ² . In all Examples, when each of the various fatty acids and cheese were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and the cheese. In addition, in the comparative example, when propionic acid or arachidic acid and cheese were used individually, the ratio to the sum was less than 1, and it was found that there was no synergistic effect between propionic acid or arachidic acid and cheese.

[Examples 17-24, Comparative Examples 5-6]
As shown in Table 3, the test was conducted in the same manner as in Example 1 except that various fatty acids and cheese were used in combination and the amount of various fatty acids was 0.1 g/m ² . In all Examples, when each of the various fatty acids and cheese were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and the cheese. In addition, in the comparative example, when propionic acid, arachidic acid, and cheese were used individually, the ratio to the sum was about the same as 1, and it was found that there was no synergistic effect between propionic acid or arachidic acid and cheese. .

[Examples 25 to 48, Comparative Examples 7 to 12]
As shown in Tables 4, 5, and 6, various fatty acids were set at 0.001g/m ² , 0.01g/m ² , and 0.1g/m ^{2 ,} respectively, and a predetermined amount of butter was added in place of cheese. The test was conducted in the same manner as in Example 1, except that the sample was used. In all Examples, when each of the various fatty acids and butter were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and butter. In addition, in the comparative example, when propionic acid, arachidic acid, and butter are used individually, the ratio to the sum is less than 1 or about the same as 1, and there is no synergistic effect between propionic acid or arachidic acid and butter. I understand.

[Examples 49 to 72, Comparative Examples 13 to 18]
As shown in Tables 7, 8, and 9, various fatty acids were set at 0.001g/m ² , 0.01g/m ² , and 0.1g/m ^{2 ,} respectively, and a predetermined amount of brewer's yeast was added instead of cheese. The test was conducted in the same manner as in Example 1 except that . In all Examples, when each of the various fatty acids and brewer's yeast were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and brewer's yeast. In addition, in the comparative examples, when propionic acid or arachidic acid and brewer's yeast are used individually, the ratio to the sum is less than 1 or about the same as 1, and the synergistic effect of propionic acid or arachidic acid and brewer's yeast is I found out that there isn't.

[Examples 73-96, Comparative Examples 19-24]
As shown in Table 10, Table 11, and Table 12, various fatty acids were set at 0.001g/m ² , 0.01g/m ² , and 0.1g/m ² , respectively, and a predetermined amount of rice malt was used instead of cheese. The test was conducted in the same manner as in Example 1 except that . In all Examples, when each of the various fatty acids and rice malt were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and rice malt. In addition, in the comparative example, when propionic acid, arachidic acid, and rice malt are used individually, the ratio to the sum is less than 1 or about the same as 1, and the synergistic effect of propionic acid or arachidic acid and rice malt is I found out that there isn't.

[Examples 97-120, Comparative Examples 25-30]
As shown in Tables 13, 14, and 15, various fatty acids were set at 0.001g/m ² , 0.01g/m ² , and 0.1g/m ² , respectively, and cheese was selected from Examples 1 to 24, etc. The test was conducted in the same manner as in Example 1, except that the amount of the compound was further increased. In all Examples, when each of the various fatty acids and cheese were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and the cheese. In addition, in the comparative example, when propionic acid or arachidic acid and cheese are used individually, the ratio to the sum is less than 1 or about the same as 1, and there is no synergistic effect between propionic acid or arachidic acid and cheese. I understand.

[Examples 121 to 144, Comparative Examples 31 to 36]
As shown in Table 16, Table 17, and Table 18, various fatty acids were set to 0.001 g/m ² , 0.01 g/m ² , and 0.1 g/m ^{2 ,} respectively, and cheese was replaced with Example 25 to The test was conducted in the same manner as in Example 1 except that a larger amount of butter than 48 etc. was used. In all Examples, when each of the various fatty acids and butter were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and butter. In addition, in the comparative example, when propionic acid, arachidic acid, and butter are used individually, the ratio to the sum is less than 1 or about the same as 1, and there is no synergistic effect between propionic acid or arachidic acid and butter. I understand.

[Examples 145 to 168, Comparative Examples 37 to 42]
As shown in Table 19, Table 20, and Table 21, various fatty acids were set to 0.001 g/m ² , 0.01 g/m ² , and 0.1 g/m ^{2 ,} respectively, and cheese was replaced with Examples 49 to 72. The test was conducted in the same manner as in Example 1, except that a larger amount of brewer's yeast was used. In all Examples, when each of the various fatty acids and brewer's yeast were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and brewer's yeast. In addition, in the comparative examples, when propionic acid or arachidic acid and brewer's yeast are used individually, the ratio to the sum is less than 1 or about the same as 1, and the synergistic effect of propionic acid or arachidic acid and brewer's yeast is I found out that there isn't.

[Examples 169-192, Comparative Examples 43-48]
As shown in Table 22, Table 23, and Table 24, various fatty acids were set to 0.001 g/m ² , 0.01 g/m ² , and 0.1 g/m ^{2 ,} respectively, and cheese was replaced with Examples 73 to 96. The test was conducted in the same manner as in Example 1, except that a larger amount of rice malt was used than in Example 1. In all Examples, when each of the various fatty acids and rice malt were used individually, the ratio to the sum was significantly greater than 1, indicating that there was a synergistic effect between the various fatty acids and rice malt. In addition, in the comparative example, when propionic acid, arachidic acid, and rice malt are used individually, the ratio to the sum is less than 1 or about the same as 1, and the synergistic effect of propionic acid or arachidic acid and rice malt is I found out that there isn't.

From the above results, we found that caproic acid, caprylic acid, pelargonic acid, capric acid, palmitic acid, stearic acid, oleic acid, and linoleic acid, which are various fatty acids with 6 to 18 carbon atoms, and fermented foods such as cheese, butter, and foods. It was found that by using beer yeast and rice koji, which are microorganisms that ferment , in combination, a synergistic attracting effect greater than the sum of the effects of each was obtained.

1... Specimen 2... First petri dish 3... Mite medium 4... Second petri dish

Claims (2)

Contains a fatty acid having 6 to 18 carbon atoms and at least one selected from brewer's yeast or rice malt,
The ratio of the amount of the fatty acid and at least one selected from the brewer's yeast or rice malt is (at least one selected from the beer yeast or rice malt)/(the fatty acid) = 150 to 60,000.
A tick attractant characterized by: The mite attractant according to claim 1, characterized in that the fatty acid is at least one selected from caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, pentadecylic acid, palmitic acid, margaric acid, stearic acid, octylic acid, isostearic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid.

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