adisease

Showing entry for Partial thromboplastin time increased (finding)

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD005048
Disease Name	Partial thromboplastin time increased (finding)
Disease CUI Id	C0240671
MeSH Codes
Disease Class Name
Semantic Type	Finding
Human Phenotype Ontology Id	HP:0001871
Human Phenotype Ontology Term	Abnormality of blood and blood-forming tissues
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
O15305	BXGT004152	Phosphomannomutase 2	5373	reviewed	Enzyme
P00451	BXGT005545	Coagulation factor VIII	2157	reviewed	Enzyme
P00734	BXGT005630	Prothrombin	2147	reviewed	Enzyme
P00740	BXGT005634	Coagulation factor IX	2158	reviewed	Enzyme
P00742	BXGT005636	Coagulation factor X	2159	reviewed	Enzyme
P00748	BXGT005640	Coagulation factor XII	2161	reviewed	Enzyme
P01909	BXGT005815	HLA class II histocompatibility antigen, DQ alpha 1 chain	3117	reviewed	Immune response
P01920	BXGT005817	HLA class II histocompatibility antigen, DQ beta 1 chain	3119	reviewed	Immune response
P03951	BXGT006117	Coagulation factor XI	2160	reviewed	Enzyme
P03952	BXGT006118	Plasma kallikrein	3818	reviewed	Enzyme
P38435	BXGT010040	Vitamin K-dependent gamma-carboxylase	2677	reviewed
Q5Y7D3	BXGT015912	HLA class II histocompatibility antigen DQ beta chain	3119	unreviewed
Q9Y223	BXGT022207	Bifunctional UDP-N-acetylglucosamine 2-epimerase/N-acetylmannosamine kinase	10020	reviewed	Enzyme

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}