adisease

Showing entry for Poliomyelitis

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD002353
Disease Name	Poliomyelitis
Disease CUI Id	C0032371
MeSH Codes	C01 C10
Disease Class Name	Infections; Nervous System Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:7 DOID:0050117
Disease Ontology Class Name	disease of anatomical entity; disease by infectious agent
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
O15553	BXGT004181	Pyrin	4210	reviewed
P01034	BXGT005721	Cystatin-C	1471	reviewed
P05362	BXGT006350	Intercellular adhesion molecule 1	3383	reviewed
P08637	BXGT006802	Low affinity immunoglobulin gamma Fc region receptor III-A	2214	reviewed	Cell adhesion
P15151	BXGT008089	Poliovirus receptor	5817	reviewed
P15529	BXGT008134	Membrane cofactor protein	4179	reviewed
P22033	BXGT008721	Methylmalonyl-CoA mutase, mitochondrial	4594	reviewed	Enzyme
P22897	BXGT008816	Macrophage mannose receptor 1	4360	reviewed
P28329	BXGT009251	Choline O-acetyltransferase	1103	reviewed	Enzyme
P42336	BXGT010302	Phosphatidylinositol 4,5-bisphosphate 3-kinase catalytic subunit alpha isoform	5290	reviewed	Kinase
P51681	BXGT010878	C-C chemokine receptor type 5	1234	reviewed	G-protein coupled receptor
P63244	BXGT011510	Receptor of activated protein C kinase 1	10399	reviewed
Q16674	BXGT013655	Melanoma-derived growth regulatory protein	8190	reviewed
Q92692	BXGT019361	Nectin-2	5819	reviewed

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}