Utilization of Amylose−Lipid Complexes as Molecular Nanocapsules for Conjugated Linoleic Acid

Amylose-conjugated linoleic acid (CLA) complexes were produced by water/dimethyl sulfoxide (DMSO) and KOH/HCl complexation methods. The formation of amylose V form was confirmed by X-ray diffraction (XRD), and complexes formed at 30, 60, and 90 °C exhibit melting temperatures exceeding 88 °C. Atomic force microscopy (AFM) images showed distinct difference in complex organization, with complexes formed in water/DMSO showing spherical shape with typical diameter of 150 nm. Complexes formed by KOH/HCl showed elongated structure with typical width of 43−160 nm. Water/DMSO complexes exhibit superior protection to CLA against oxidation. All complexes showed high retention of CLA in simulated stomach conditions, and the digestion of complexes by amylases results in high hydrolysis and CLA release by pancreatin and α-amylase. Only moderate release was detected following hydrolysis by amyloglucosidase and β-amylase. It is therefore suggested that amylose−CLA complexes can serve as molecular nanocapsules for protection and delivery of CLA.