adisease

Showing entry for Polydactyly preaxial type 1

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD012991
Disease Name	Polydactyly preaxial type 1
Disease CUI Id	C1395852
MeSH Codes	C16 C05
Disease Class Name	Congenital, Hereditary, and Neonatal Diseases and Abnormalities; Musculoskeletal Diseases
Semantic Type	Congenital Abnormality
Human Phenotype Ontology Id	HP:0040064 HP:0000924
Human Phenotype Ontology Term	Abnormality of limbs; Abnormality of the skeletal system
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
O96028	BXGT005417	Histone-lysine N-methyltransferase NSD2	7468	reviewed	Epigenetic regulator
P02768	BXGT005955	Serum albumin	213	reviewed	Transporter
P08151	BXGT006731	Zinc finger protein GLI1	2735	reviewed
Q15029	BXGT013524	116 kDa U5 small nuclear ribonucleoprotein component	9343	reviewed	Enzyme
Q15465	BXGT013573	Sonic hedgehog protein	6469	reviewed
Q2M1P5	BXGT014129	Kinesin-like protein KIF7	374654	reviewed
Q53EZ4	BXGT015010	Centrosomal protein of 55 kDa	55165	reviewed
Q8NCM8	BXGT018548	Cytoplasmic dynein 2 heavy chain 1	79659	reviewed	Enzyme
Q96PY6	BXGT019712	Serine/threonine-protein kinase Nek1	4750	reviewed	Kinase
Q99835	BXGT019969	Smoothened homolog	6608	reviewed	G-protein coupled receptor
Q9UPP1	BXGT021800	Histone lysine demethylase PHF8	23133	reviewed
Q96KN7	BXGT022801	X-linked retinitis pigmentosa GTPase regulator-interacting protein 1	57096	reviewed	Enzyme modulator

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}