This study aimed to optimize the enzymatic process for extracting narirutin from yuzu pomace while maximizing yield, and to assess its functional properties related to prebiotic, antimicrobial, and anti-allergic activities. Given the high pectin content in yuzu pomace, which increases extract viscosity and impedes the release of bioactive compounds, a sequential enzyme treatment was implemented. Pectinase (P4) was first used to degrade pectin, followed by cellulase (C1) to facilitate the release of narirutin. The P4–C1 extract achieved a 2.17-fold increase in narirutin content compared to the crude extract without enzyme treatment. In prebiotic activity, the P4–C1 extract enhanced the growth of Lactobacillus plantarum and Bifidobacterium infantis by 34.62% and 28.03%, respectively, compared to the crude extract. Additionally, the P4–C1 extract demonstrated improved antimicrobial activity against Salmonella typhimurium, Staphylococcus epidermidis, and Staphylococcus aureus, with increases of 22.69%, 27.09%, and 25.04%, respectively. Furthermore, in anti-DNP-IgE-sensitized RBL-2H3 cells, the P4–C1 extract showed enhanced anti-allergic activity by reducing β-hexosaminidase release by 16.22% compared to the crude extract. These findings indicate that the optimized enzymatic process significantly improves narirutin extraction efficiency and that the extract has considerable potential as a functional ingredient for prebiotic, antimicrobial, and anti-allergic applications.

Abstract
서 론
재료 및 방법
    1. 실험 재료
    2. 시료 선발
    3. Pectinase 및 cellulase 선발
    4. 복합 효소 처리 최적화
    5. 복합 효소 처리 유자 추출물의 프리바이오틱 효과
    6. 복합효소처리유자추출물의유해균생장억제능평가
    7. 복합 효소 처리 유자 추출물의 항알레르기 효능
    8. 통계처리
결과 및 고찰
    1. Narirutin 고함유 유자 분말 선발
    2. 추출 수율 향상 pectinase 선발
    3. Narirutin 추출 수율 향상을 위한 cellulase 선발
    4. 복합 효소 처리 최적화
    5. 복합 효소 처리 추출물의 프리바이오틱 효과
    6. 복합 효소 처리 추출물의 항균활성 평가
    7. 세포 독성 평가
    8. 복합 효소 처리 추출물의 항알레르기 효과 평가
요약 및 결론
감사의 글
References

• 장문정(전남대학교 융합식품바이오공학과 대학원생) | Mun Jeong Jang (Master’s Student, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea)
• 이준엽(전남대학교 융합식품바이오공학과 대학원생) | Junyeop Lee (Master’s Student, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea)
• 김지원(전남대학교 융합식품바이오공학과 대학원생) | Jiwon Kim (Master’s Student, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea)
• 박윤하(전남대학교 융합식품바이오공학과 석사전문연구원) | Yunha Bak (Master’s Researcher, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea)
• 조정용(전남대학교 융합식품바이오공학과 교수) | Jeong-Yong Cho (Professor, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea)
• 이보배(전남농업기술원 과수연구소 농업연구사) | Bo-Bae Lee (Researcher, Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam 59021, Korea)
• 남승희(전남대학교 융합식품바이오공학과 연구교수, 전남대학교 농업과학기술연구소 책임연구원) | Seung-Hee Nam (Research Professor, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea, Senior Researcher, Institute of Agricultural Life Science Technology, Chonnam National University, Gwangju 61186, Korea) Corresponding author