Samuel A. Besong

Associate Professor & Chairperson
Department of Family and Consumer Sciences

Delaware State University
John Price Bldg, Room #103
1200 North DuPont HWY
Dover, DE 19901

Phone: (302) 857-6489
Fax: (302) 857-6441
Email: sbesong@desu.edu

Education
PhD, Animal Sciences (Nutrition), University of Kentucky, Lexington, KY, 1996
MS, Animal Sciences (Nutrition), University of Kentucky, Lexington, KY 1993
BS, Agriculture, Berea College, Berea, KY, 1990

Research Interests:
My lab is involved in screening for bioactive food components, specifically omega-3 fatty acids and studying their effects on genes involve in hepatic lipid biosynthesis in birds. These genes include the Apolipoprotein B (Apo B) and microsomal transfer triglyceride protein (MTP). Apo B is a major component of hepatic very low-density lipoprotein (VLDL). MTP is required for the secretion of Apo-B containing lipoproteins from hepatocytes and the absorptive enterocytes of the intestine. Triacylglycerol and cholesterol synthesized in hypatocytes are exported via VLDL to peripheral cell types (e.g. adipocytes), for storage or use as metabolic fuel, and a defect in this step may be important in the pathogenesis of fatty liver. Laying hens and alcoholics are prone to fatty liver disease. The study is based on the hypothesis that bioactive compounds in foods especially omega-3 fatty acids, have the potential to alter expression of genes involved in hepatic lipid metabolism and possibly spare the liver from excessive lipid accumulation.

We are using laying hen (White Leghorn birds) to study the effects of feed containing eicosapentaenoic acids on expression of hepatic MTP and Apo B. Thus, feed rich in eicosapentaenoic acids is fed to birds and the expression levels of Apo B and MTP in their liver tissues determined using the ribonuclease protection assay and Northern blot, and Western blot procedures. This study enables our students to learn genetics/biotechnology techniques. They will also understand the mechanism by which diet affects regulation of genes as well as the development of functional foods containing bioactive compounds that can minimize the risk of diet-related disease.