Rohto Pharmaceutical Co., Ltd. (Headquarters: Osaka, President: Hidetoshi Segi) is advancing research in the oral domain to support food and health in the future, in pursuit of the Rohto Group's comprehensive management vision "Connect for Well-being & Longevity." In joint research with Associate Professor Hiroko Yoda of the Department of Hard Tissue Morphology, Graduate School of Medical and Dental Sciences, Niigata University, and Dr. Yuki Ohno of the Department of Otorhinolaryngology-Head and Neck Surgery, Rohto has identified new potential in its proprietary Group ingredients: globin protein hydrolysate, milk-derived hydrolyzed peptides (hereinafter, milk peptides), and hydrolyzed soy peptides (hereinafter, soy peptides) related to tooth enamel formation/maturation and salivary gland activation. A portion of these research findings was presented orally at the 131st Annual Meeting of the Japanese Association of Anatomists (to be held from March 24 to 26, 2026, in Tokyo). 1. Key Research Findings ◆ Investigated the effects of Rohto's proprietary ingredients, globin protein hydrolysate, milk peptides, and soy peptides, on cellular functions related to enamel formation and maturation, and on cell proliferation and differentiation related to salivary gland activation. ◆ Confirmed that globin protein hydrolysate, milk peptides, and soy peptides are involved in cellular functions related to tooth enamel formation and maturation. ◆ Observed changes related to cell proliferation and differentiation involved in salivary gland activation with milk peptides and soy peptides. ◆ Suggested the potential application of Rohto Group's proprietary ingredients to the oral functional development of children and future measures against oral frailty. 2. Background of the Research In recent years, changes in diet and living environments have drawn attention to the societal issue of underdeveloped or insufficient oral functions in children. Functions such as chewing, swallowing, pronunc