adisease

Showing entry for Diffuse alveolar damage

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD011864
Disease Name	Diffuse alveolar damage
Disease CUI Id	C1262020
MeSH Codes
Disease Class Name
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
O75475	BXGT005130	PC4 and SFRS1-interacting protein	11168	reviewed	Signaling
P02533	BXGT005887	Keratin, type I cytoskeletal 14	3861	reviewed
P14780	BXGT008053	Matrix metalloproteinase-9	4318	reviewed	Enzyme
P18827	BXGT008427	Syndecan-1	6382	reviewed	Extracellular structure
P35247	BXGT009804	Pulmonary surfactant-associated protein D	6441	reviewed	Surfactant
P40967	BXGT010212	Melanocyte protein PMEL	6490	reviewed	Signaling
P49591	BXGT010715	Serine--tRNA ligase, cytoplasmic	6301	reviewed	Enzyme
Q00653	BXGT012541	Nuclear factor NF-kappa-B p100 subunit	4791	reviewed	Transcription factor
Q02790	BXGT012672	Peptidyl-prolyl cis-trans isomerase FKBP4	2288	reviewed	Enzyme
Q15020	BXGT013522	Squamous cell carcinoma antigen recognized by T-cells 3	9733	reviewed	Nucleic acid binding
Q7KZF4	BXGT016989	Staphylococcal nuclease domain-containing protein 1	27044	reviewed	Transcription factor
Q9ULW0	BXGT021766	Targeting protein for Xklp2	22974	reviewed	Cellular structure
Q9Y251	BXGT022215	Heparanase	10855	reviewed	Enzyme
Q16552	BXGT023419	Interleukin-17A	3605	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}