Drug – bio-affecting and body treating compositions – Antigen – epitope – or other immunospecific immunoeffector – Conjugate or complex
Reexamination Certificate
1999-03-23
2001-05-15
Lilling, Herbert J. (Department: 1651)
Drug, bio-affecting and body treating compositions
Antigen, epitope, or other immunospecific immunoeffector
Conjugate or complex
C424S405000
Reexamination Certificate
active
06231865
ABSTRACT:
BACKGROUND
This invention relates to a composition of matter used as a natural pesticide and a method for inhibiting the growth of bacteria, fungi and insect pests.
Garlic (
Allium sativum
Linn.) and/or its extract have been reported to have antibacterial and/or antifungal properties. It is known that Allicin isolated from the cloves of garlic had antibacterial properties against both Gram positive and Gram negative bacteria. Further, aqueous extracts of garlic have been reported to inhibit the growth of a variety of yeast-like fungi in the genera Candida, Cryptococcus, Rhudotoruto, Torulopsis and Trichosporon. It has also been previously reported that garlic extract and chips inhibit the growth of fungi such as
Candida albicans, Aspergillus fumigatus
and
Aspergillus parasiticus
. Because of its antifungal and antibacterial properties, garlic or its extract have been used as pesticides to control plant diseases such as mildew. It has also been used as an insecticide to control plant insects such as army worms, aphids and Colorado beetles. Most recently, a method used to repel mosquitos using garlic extract and water was granted U.S. Pat. No. 5,733,552 issued to Anderson et. al.
SUMMARY
The present invention is directed to a composition of matter which comprises garlic extract and essential oils. This combination of natural ingredients, when applied to plants, has superior anti-fungal and anti-bacterial qualities, than if applied separately.
A combination of garlic extract and essential oil has a synergistic effect which significantly increases the effectiveness of garlic and/or garlic extract. The ideal ratio of garlic to essential oil is 10-70% garlic extract to 90-30% essential oil. However, a ratio of 5-98% garlic extract to 95-2% essential oil can be used.
Garlic extract can be obtained by the blending and mixing of garlic cloves with water, oil or organic solvents. The mixture is then filtered to obtain garlic extract.
Definitions
Essential Oil is defined as a subtle, volatile liquid obtained from plants and seeds, including but not limited to cotton seed oil, soybean oil, cinnamon oil, corn oil, cedar oil, castor oil, clove oil, geranium oil, lemongrass oil, linseed oil, mint oil, sesame oil, thyme oil, rosemary oil, anise oil, basil oil, camphor oil, citronella oil, eucalyptus oil, fennel oil, ginger oil, grapefruit oil, lemon oil, mandarin oil, orange oil, pine needle oil, pepper oil, rose oil, tangerine oil, tea tree oil and tea seed oil.
Garlic extract is defined as any liquid removed from cloves of garlic and may therefore include garlic oil and water. Garlic extract has the same meaning as garlic juice.
Disease index represents the severity of the disease present on a plant. This is a subjective assessment and is categorized in the following manner:
Scale
% Infection
0
0
1
1-10
2
11-20
3
21-50
4
51-100
The disease index is calculated by the following formula:
DI
=
[
(
S
0
L
0
)
+
(
S
1
L
1
)
+
(
S
2
L
2
)
+
(
S
3
L
3
)
+
(
S
4
L
4
)
]
L
total
×
4
×
100
Where DI=Disease index
S=Scale category 0, 1, 2, 3 or 4)
L=number of leaves per scale category
The degree of control represents the efficiency of the product in controlling the disease and is calculated by the following formula:
DC
=
DI
non
-
treated
area
-
DI
treated
area
×
100
DI
non-treated area
A degree of control of 0 represents no control and 100 represents total control of the disease.
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patent: 5417973 (1995-05-01), King
patent: 5468493 (1995-11-01), Funkunaga
patent: 5645845 (1997-07-01), Neumann
patent: 5711953 (1998-01-01), Bassett
patent: 1 074 751 (1967-07-01), None
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Montes Belmont R., et al, “Control ofAspergillus flavusin maize with plant essential oils and their components”, J. Food Prot. (61, No. 5, 616-19. 1998), Derwent Publications Ltd.: 1 page. XP-002107686.
G. Prasad and V. D. Sharma Antifungal Property of Garlic (Allium satiuumLinn.) in Poultry Feed Substrate.
Gary S. Moore and Robin D. Atkins The Fungicidal and Fungistatic Effects of an Aqueous Garlic Extract on Medically Important Yeast-like Fungi.
Chester J. Cavallito and John Hays Bailey Allicin, The Antibacterial Principle ofAllium satiuum. I. Isolation, Physical Properties and Antibacterial Action.
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Chang Chun-Hua Lily
Hsu Hsinhung John
Zhou Jian
Lilling Herbert J.
Safer Gro Laboratories, Inc.
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