The Control of Canine Halitosis By Sugar Cane Polyphenols: Effects and Potential Mechanisms

Halitosis in companion animals lacks safe, effective long-term solutions. This study evaluated sugar cane polyphenols (SP) as an oral deodorizer for dogs using acute and 30 day intervention trials. Efficacy was evaluated by sensory scoring, volatile profiling, microbiome analysis, and mechanistic assays. Oral malodor was significantly reduced in both the acute (0–120 min) spray test and the 30 day SP intervention, accompanied by decreases in volatile sulfur compounds and indole. Mechanistic evidence indicated that SP interacts with odorants through noncovalent interactions and reduces protein surface hydrophobicity. Molecular simulations further supported competitive occupation of hydrophobic and aromatic protein binding regions by SP. Meanwhile, salivary β-glucosidase activity was inhibited in a concentration-dependent manner. SP exposure was also associated with reduced abundances of odor-associated oral taxa, such as Porphyromonas and Fusobacterium . These findings support SP as a food-grade strategy for controlling canine halitosis, with translational relevance to oral care applications.