adisease

Showing entry for Short extremities

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD004981
Disease Name	Short extremities
Disease CUI Id	C0239399
MeSH Codes
Disease Class Name
Semantic Type	Congenital Abnormality
Human Phenotype Ontology Id	HP:0040064 HP:0000924
Human Phenotype Ontology Term	Abnormality of limbs; Abnormality of the skeletal system
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
O43175	BXGT004575	D-3-phosphoglycerate dehydrogenase	26227	reviewed	Enzyme
P10070	BXGT007534	Zinc finger protein GLI2	2736	reviewed
P11362	BXGT007693	Fibroblast growth factor receptor 1	2260	reviewed	Kinase
P22607	BXGT008784	Fibroblast growth factor receptor 3	2261	reviewed	Kinase
P43026	BXGT010351	Growth/differentiation factor 5	8200	reviewed	Signaling
Q01974	BXGT012628	Tyrosine-protein kinase transmembrane receptor ROR2	4920	reviewed	Kinase
Q03692	BXGT012735	Collagen alpha-1(X) chain	1300	reviewed	Extracellular structure
Q06830	BXGT012894	Peroxiredoxin-1	5052	reviewed	Enzyme
Q13426	BXGT013353	DNA repair protein XRCC4	7518	reviewed
Q15125	BXGT013543	3-beta-hydroxysteroid-Delta(8),Delta(7)-isomerase	10682	reviewed	Enzyme
Q16832	BXGT013678	Discoidin domain-containing receptor 2	4921	reviewed	Kinase
Q9HBA0	BXGT020516	Transient receptor potential cation channel subfamily V member 4	59341	reviewed	Ion channel
Q9BYC5	BXGT025656	Alpha-(1,6)-fucosyltransferase	2530	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}