adisease

Showing entry for Biliary stricture

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD009660
Disease Name	Biliary stricture
Disease CUI Id	C0597984
MeSH Codes	C06
Disease Class Name	Digestive System Diseases
Semantic Type	Anatomical Abnormality
Human Phenotype Ontology Id
Human Phenotype Ontology Term
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
A0A024RAV5	BXGT000013	V-Ki-ras2 Kirsten rat sarcoma viral oncogene homolog, isoform CRA_b	3845	unreviewed
O15392	BXGT004162	Baculoviral IAP repeat-containing protein 5	332	reviewed	Enzyme modulator
O75469	BXGT005128	Nuclear receptor subfamily 1 group I member 2	8856	reviewed	Nuclear receptor
P01112	BXGT005732	GTPase HRas	3265	reviewed	Enzyme modulator
P01116	BXGT005733	GTPase KRas	3845	reviewed	Enzyme modulator
P01189	BXGT005742	Pro-opiomelanocortin	5443	reviewed
P01579	BXGT005770	Interferon gamma	3458	reviewed
P04637	BXGT006243	Cellular tumor antigen p53	7157	reviewed	Transcription factor
P08253	BXGT006757	72 kDa type IV collagenase	4313	reviewed	Enzyme
P51681	BXGT010878	C-C chemokine receptor type 5	1234	reviewed	G-protein coupled receptor
P51955	BXGT010908	Serine/threonine-protein kinase Nek2	4751	reviewed	Kinase
Q08050	BXGT012958	Forkhead box protein M1	2305	reviewed
Q99661	BXGT019946	Kinesin-like protein KIF2C	11004	reviewed	Cellular structure
Q9UJU2	BXGT021730	Lymphoid enhancer-binding factor 1	51176	reviewed

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}