adisease

Showing entry for Ketotic hypoglycemia

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD006247
Disease Name	Ketotic hypoglycemia
Disease CUI Id	C0271713
MeSH Codes	C18
Disease Class Name	Nutritional and Metabolic Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id	HP:0001939
Human Phenotype Ontology Term	Abnormality of metabolism/homeostasis
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
O00329	BXGT003909	Phosphatidylinositol 4,5-bisphosphate 3-kinase catalytic subunit delta isoform	5293	reviewed	Kinase
P42336	BXGT010302	Phosphatidylinositol 4,5-bisphosphate 3-kinase catalytic subunit alpha isoform	5290	reviewed	Kinase
P42338	BXGT010303	Phosphatidylinositol 4,5-bisphosphate 3-kinase catalytic subunit beta isoform	5291	reviewed	Kinase
P48736	BXGT010658	Phosphatidylinositol 4,5-bisphosphate 3-kinase catalytic subunit gamma isoform	5294	reviewed	Kinase
P53985	BXGT011022	Monocarboxylate transporter 1	6566	reviewed	Transporter
Q01718	BXGT012609	Adrenocorticotropic hormone receptor	4158	reviewed	G-protein coupled receptor
Q13423	BXGT013352	NAD(P) transhydrogenase, mitochondrial	23530	reviewed	Enzyme
Q16836	BXGT013679	Hydroxyacyl-coenzyme A dehydrogenase, mitochondrial	3033	reviewed
Q9NNW7	BXGT021139	Thioredoxin reductase 2, mitochondrial	10587	reviewed	Enzyme
Q9UKU7	BXGT021749	Isobutyryl-CoA dehydrogenase, mitochondrial	27034	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}