adisease

Showing entry for Van Buchem disease

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD008761
Disease Name	Van Buchem disease
Disease CUI Id	C0432272
MeSH Codes	C16 C05
Disease Class Name	Congenital, Hereditary, and Neonatal Diseases and Abnormalities; Musculoskeletal Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:630 DOID:7
Disease Ontology Class Name	genetic disease; 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
O94907	BXGT005340	Dickkopf-related protein 1	22943	reviewed
P02458	BXGT005879	Collagen alpha-1(II) chain	1280	reviewed
P10415	BXGT007567	Apoptosis regulator Bcl-2	596	reviewed	Signaling
P10827	BXGT007623	Thyroid hormone receptor alpha	7067	reviewed	Nuclear receptor
P15692	BXGT008147	Vascular endothelial growth factor A	7422	reviewed	Signaling
P16278	BXGT008213	Beta-galactosidase	2720	reviewed	Enzyme
P17948	BXGT008358	Vascular endothelial growth factor receptor 1	2321	reviewed	Kinase
P21333	BXGT008638	Filamin-A	2316	reviewed
P35968	BXGT009887	Vascular endothelial growth factor receptor 2	3791	reviewed	Kinase
P98160	BXGT012228	Basement membrane-specific heparan sulfate proteoglycan core protein	3339	reviewed	Enzyme modulator
Q96MU8	BXGT019698	Kremen protein 1	83999	reviewed	Receptor
Q9HBA0	BXGT020516	Transient receptor potential cation channel subfamily V member 4	59341	reviewed	Ion channel

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}