Table 3. Impact of Fermentation Processing on Lignan’s Content in Various Foods.

food source	fermentation conditions	content of lignansa	reference
bread dough	33 °C for 45 min	secoisolariciresinol diglucoside ↓	(23)
yogurt with added lignan	43 °C for 5 h (pH > 4.6)	secoisolariciresinol diglucoside -	(25)
flour-based bun with added lignan	proofing for 0.5 h	secoisolariciresinol diglucoside -	(28)
cereal byproducts	32 C for 72 h	secoisolariciresinol ↑	(22)
		matairesinol ↓
triticale dough	30 °C for a total time of 25 h	secoisolariciresinol ↑	(24)
		lariciresinol ↓
		syringaresinol ↑
		pinoresinol ↑↓ (depends on the type of the hydrolysis)
		matairesinol ↑↓ (depends on the type of the hydrolysis)
omija beverage	room temperature for 12 months	total lignans ↑	(26)

^a↑, increase in content; ↓, decrease in content; -, no change in content.