adisease

Showing entry for New Variant Creutzfeldt-Jakob Disease

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD007989
Disease Name	New Variant Creutzfeldt-Jakob Disease
Disease CUI Id	C0376329
MeSH Codes	C01 C10 F03
Disease Class Name	Infections; Nervous System Diseases; Mental Disorders
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
F7VJQ1	BXGT003310	Alternative prion protein	5621	reviewed
P00352	BXGT005510	Retinal dehydrogenase 1	216	reviewed	Enzyme
P01920	BXGT005817	HLA class II histocompatibility antigen, DQ beta 1 chain	3119	reviewed	Immune response
P04003	BXGT006124	C4b-binding protein alpha chain	722	reviewed
P04156	BXGT006156	Major prion protein	5621	reviewed
P07339	BXGT006604	Cathepsin D	1509	reviewed	Enzyme
P18850	BXGT008433	Cyclic AMP-dependent transcription factor ATF-6 alpha	22926	reviewed
P32119	BXGT009600	Peroxiredoxin-2	7001	reviewed	Enzyme
Q13885	BXGT013400	Tubulin beta-2A chain	7280	reviewed	Cellular structure
Q5Y7D3	BXGT015912	HLA class II histocompatibility antigen DQ beta chain	3119	unreviewed
Q9H8P0	BXGT020497	Polyprenol reductase	79644	reviewed
Q9NP58	BXGT021143	ATP-binding cassette sub-family B member 6, mitochondrial	10058	reviewed	Transporter
Q9NZD4	BXGT021271	Alpha-hemoglobin-stabilizing protein	51327	reviewed	Chaperone

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}