adisease

Showing entry for Rapidly progressive glomerulonephritis

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD004416
Disease Name	Rapidly progressive glomerulonephritis
Disease CUI Id	C0221239
MeSH Codes	C13 C12
Disease Class Name	Female Urogenital Diseases and Pregnancy Complications; Male Urogenital Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:7
Disease Ontology Class Name	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
P00533	BXGT005575	Epidermal growth factor receptor	1956	reviewed	Kinase
P01133	BXGT005736	Pro-epidermal growth factor	1950	reviewed
P05164	BXGT006333	Myeloperoxidase	4353	reviewed	Enzyme
P05362	BXGT006350	Intercellular adhesion molecule 1	3383	reviewed
P08603	BXGT006798	Complement factor H	3075	reviewed
P16442	BXGT008227	Histo-blood group ABO system transferase	28	reviewed	Enzyme
P19320	BXGT008470	Vascular cell adhesion protein 1	7412	reviewed
P39019	BXGT010082	40S ribosomal protein S19	6223	reviewed	Nucleic acid binding
P40337	BXGT010174	von Hippel-Lindau disease tumor suppressor	7428	reviewed	Enzyme
Q99683	BXGT019947	Mitogen-activated protein kinase kinase kinase 5	4217	reviewed	Kinase
Q01955	BXGT023255	Collagen alpha-3(IV) chain	1285	reviewed
P31994	BXGT023298	Low affinity immunoglobulin gamma Fc region receptor II-b	2213	reviewed	Cell adhesion
P27918	BXGT025485	Properdin	5199	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}