adisease

Showing entry for Hypobetalipoproteinemias

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD001439
Disease Name	Hypobetalipoproteinemias
Disease CUI Id	C0020597
MeSH Codes	C16 C18
Disease Class Name	Congenital, Hereditary, and Neonatal Diseases and Abnormalities; Nutritional and Metabolic Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:0014667 DOID:630
Disease Ontology Class Name	disease of metabolism; genetic disease
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
P01130	BXGT005735	Low-density lipoprotein receptor	3949	reviewed
P01236	BXGT005744	Prolactin	5617	reviewed	Signaling
P02647	BXGT005908	Apolipoprotein A-I	335	reviewed
P02649	BXGT005909	Apolipoprotein E	348	reviewed
P02655	BXGT005912	Apolipoprotein C-II	344	reviewed
P07438	BXGT006625	Metallothionein-1B	4490	reviewed
P09382	BXGT006882	Galectin-1	3956	reviewed	Signaling
P17643	BXGT008323	5,6-dihydroxyindole-2-carboxylic acid oxidase	7306	reviewed	Enzyme
P27708	BXGT009202	CAD protein	790	reviewed	Enzyme
P52803	BXGT010958	Ephrin-A5	1946	reviewed	Signaling
P55157	BXGT011108	Microsomal triglyceride transfer protein large subunit	4547	reviewed	Transporter
Q13093	BXGT013310	Platelet-activating factor acetylhydrolase	7941	reviewed	Enzyme
Q8NBP7	BXGT018541	Proprotein convertase subtilisin/kexin type 9	255738	reviewed	Enzyme
Q9BZ23	BXGT020194	Pantothenate kinase 2, mitochondrial	80025	reviewed	Kinase

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}