Showing entry for Dysarthria, Spastic


　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　
General Disease Information
BXGD IdBXGD008842
Disease NameDysarthria, Spastic
Disease CUI IdC0454596
MeSH Codes C23   C10  
Disease Class NamePathological Conditions, Signs and Symptoms; Nervous System Diseases
Semantic TypeFinding
Human Phenotype Ontology Id HP:0000707   HP:0003011  
Human Phenotype Ontology TermAbnormality of the nervous system; Abnormality of the musculature
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
F7VJQ1 BXGT003310 Alternative prion protein 5621 reviewed
O00189 BXGT003891 AP-4 complex subunit mu-1 9179 reviewed Extracellular structure
O15118 BXGT004127 NPC intracellular cholesterol transporter 1 4864 reviewed Transporter
O95263 BXGT005366 High affinity cAMP-specific and IBMX-insensitive 3',5'-cyclic phosphodiesterase 8B 8622 reviewed
P04156 BXGT006156 Major prion protein 5621 reviewed
P08034 BXGT006716 Gap junction beta-1 protein 2705 reviewed Cell-cell junction
P10636 BXGT007596 Microtubule-associated protein tau 4137 reviewed
P54886 BXGT011092 Delta-1-pyrroline-5-carboxylate synthase 5832 reviewed Enzyme
Q86SX6 BXGT017601 Glutaredoxin-related protein 5, mitochondrial 51218 reviewed Enzyme
Q9HCG7 BXGT020533 Non-lysosomal glucosylceramidase 57704 reviewed
Q9NUW8 BXGT021219 Tyrosyl-DNA phosphodiesterase 1 55775 reviewed Enzyme
Q9Y4W6 BXGT025025 AFG3-like protein 2 10939 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