Chemical compound (GRAS, DEET-free) to be used as spatial (non topical) mosquito repellent
Known mechanism of action
A novel spatial (non-topical) mosquito repellent, for long range based on unique chemical compound
Project ID : 8-2018-4611
Chemistry & Materials , Veterinary & Animal science
Chemical compound, mosquito Olfactory system, repellent, spatial
Current development stage
TRL4 Technology validated in lab
Sponsored Research with an option to License Research Results
The mosquito is the most dangerous insect on earth. No other species, including our own, is responsible for the loss of as many human lives each year as mosquitoes are. The diseases that mosquitos carry and transmit to people through bites, kill 725,000 annually (most from malaria).
One kiss from a female mosquito causes an unpleasant itch at best and at worst may inject into the blood stream unsavory microscopic visitors.
There are many insect repellents on the market, however, a majority of them are topical repellents, effective only for ashort range (<100 cm).
A novel spatial (non-topical) mosquito repellent, for long range based on an unique chemical compound
- Long range of action (one meter or longer)
- High user acceptability
- Long lasting once applied
- Long shelf life
- Thousands of olfactory receptors belonging to different gene families have been identified in various insect species. Each species exhibits between 60 to 400 receptor genes.
- Using molecular methods and understanding mosquitos’ peripheral olfactory system and the situational context of their behavior a spatial mosquito repellent was developed
- This spatial mosquito repellent is a GRAS, DEET – free stable and safe chemical compound with a known mechanism of action.
- It is also an environmentally friendly volatile solution, that can be used in large doses.
- Personal and area protection over a long range (>100 cm)
- The researcher is interested in industry sponsored research funding and/or licensing of the technology.
VP, BD AGTECH, FOODTECH, VETERINARY & ENVIRONMENT
HUJI, Faculty of Agricultural, Food and Environmental Quality Sciences