adisease

Showing entry for Gram-Positive Bacterial Infections

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD003174
Disease Name	Gram-Positive Bacterial Infections
Disease CUI Id	C0085426
MeSH Codes	C01
Disease Class Name	Infections
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id
Disease Ontology Class Name
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
O60603	BXGT004887	Toll-like receptor 2	7097	reviewed
P02741	BXGT005936	C-reactive protein	1401	reviewed
P10145	BXGT007542	Interleukin-8	3576	reviewed	Signaling
P11226	BXGT007675	Mannose-binding protein C	4153	reviewed	Receptor
P12724	BXGT007837	Eosinophil cationic protein	6037	reviewed
P13500	BXGT007916	C-C motif chemokine 2	6347	reviewed	Signaling
P18847	BXGT008431	Cyclic AMP-dependent transcription factor ATF-3	467	reviewed	Transcription factor
P56192	BXGT011149	Methionine--tRNA ligase, cytoplasmic	4141	reviewed
Q8TDQ0	BXGT018810	Hepatitis A virus cellular receptor 2	84868	reviewed
Q96EB6	BXGT019646	NAD-dependent protein deacetylase sirtuin-1	23411	reviewed	Epigenetic regulator
Q99836	BXGT019970	Myeloid differentiation primary response protein MyD88	4615	reviewed	Enzyme modulator
Q9NWZ3	BXGT021239	Interleukin-1 receptor-associated kinase 4	51135	reviewed	Kinase
Q9UM73	BXGT021773	ALK tyrosine kinase receptor	238	reviewed	Kinase
Q16552	BXGT023419	Interleukin-17A	3605	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}