adisease

Showing entry for Oropharyngeal candidiasis

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD011434
Disease Name	Oropharyngeal candidiasis
Disease CUI Id	C0919659
MeSH Codes	C01
Disease Class Name	Infections
Semantic Type	Disease or Syndrome
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
O00206	BXGT003894	Toll-like receptor 4	7099	reviewed
O60603	BXGT004887	Toll-like receptor 2	7097	reviewed
P00533	BXGT005575	Epidermal growth factor receptor	1956	reviewed	Kinase
P07602	BXGT006646	Prosaposin	5660	reviewed
P11274	BXGT007681	Breakpoint cluster region protein	613	reviewed	Enzyme modulator
P29317	BXGT009331	Ephrin type-A receptor 2	1969	reviewed	Kinase
P35869	BXGT009877	Aryl hydrocarbon receptor	196	reviewed	Transcription factor
P40616	BXGT010193	ADP-ribosylation factor-like protein 1	400	reviewed
P49418	BXGT010704	Amphiphysin	273	reviewed
P55957	BXGT011137	BH3-interacting domain death agonist	637	reviewed
P58753	BXGT011247	Toll/interleukin-1 receptor domain-containing adapter protein	114609	reviewed
Q676U5	BXGT016177	Autophagy-related protein 16-1	55054	reviewed
Q9GZX6	BXGT020428	Interleukin-22	50616	reviewed
Q9UJ71	BXGT021725	C-type lectin domain family 4 member K	50489	reviewed	Receptor
Q16552	BXGT023419	Interleukin-17A	3605	reviewed
P19474	BXGT025520	E3 ubiquitin-protein ligase TRIM21	6737	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}