adisease

Showing entry for Hallervorden-Spatz Syndrome

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD001199
Disease Name	Hallervorden-Spatz Syndrome
Disease CUI Id	C0018523
MeSH Codes	C16 C10
Disease Class Name	Congenital, Hereditary, and Neonatal Diseases and Abnormalities; Nervous System Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:630 DOID:7
Disease Ontology Class Name	genetic disease; disease of anatomical entity
Disorder Network	disorder-protein-compound-food associations

The disease-related target proteins

Proteins

Uniport Id	BXGT Id	Protein Name	Gene	Status	Protein Class
Uniport Id	BXGT Id	Protein name	Gene	Status	Protein class
O60218	BXGT004858	Aldo-keto reductase family 1 member B10	57016	reviewed	Enzyme
P02649	BXGT005909	Apolipoprotein E	348	reviewed
P02792	BXGT005966	Ferritin light chain	2512	reviewed	Storage
P04054	BXGT006136	Phospholipase A2	5319	reviewed	Enzyme
P37840	BXGT010015	Alpha-synuclein	6622	reviewed	Transporter
P54098	BXGT011030	DNA polymerase subunit gamma-1	5428	reviewed	Enzyme
P63104	BXGT011499	14-3-3 protein zeta/delta	7534	reviewed	Chaperone
P98164	BXGT012230	Low-density lipoprotein receptor-related protein 2	4036	reviewed
Q01959	BXGT012624	Sodium-dependent dopamine transporter	6531	reviewed	Transporter
Q8TE04	BXGT018818	Pantothenate kinase 1	53354	reviewed	Kinase
Q9BZ23	BXGT020194	Pantothenate kinase 2, mitochondrial	80025	reviewed	Kinase
Q9BY76	BXGT025687	Angiopoietin-related protein 4	51129	reviewed	Signaling
Q9UKU9	BXGT025985	Angiopoietin-related protein 2	23452	reviewed	Signaling

The disease-related compounds

Compounds

BXGC Id	Compound Name	Structure	Molecular Weight	Number of targets^{?Number of times compound connecting the disease , higher numbers indicate the compound is more associated with the disease}

The disease-related foods

Foods

BXGF Id	Food Name	Scientific Name	Food Group	Number of compounds in food^{?Number of compounds in food that connecting disease, higher numbers indicate the more compounds in food are more associated with the dusease}