adisease

Showing entry for Episodic ataxia type 1

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD013661
Disease Name	Episodic ataxia type 1
Disease CUI Id	C1719788
MeSH Codes	C23 C10
Disease Class Name	Pathological Conditions, Signs and Symptoms; Nervous System Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:7
Disease Ontology Class Name	disease of anatomical entity
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
O00555	BXGT003936	Voltage-dependent P/Q-type calcium channel subunit alpha-1A	773	reviewed	Ion channel
P05771	BXGT006384	Protein kinase C beta type	5579	reviewed	Kinase
P09429	BXGT006889	High mobility group protein B1	3146	reviewed	Nucleic acid binding
P17252	BXGT008294	Protein kinase C alpha type	5578	reviewed	Kinase
P17658	BXGT008326	Potassium voltage-gated channel subfamily A member 6	3742	reviewed	Ion channel
P18507	BXGT008411	Gamma-aminobutyric acid receptor subunit gamma-2	2566	reviewed	Ion channel
P22460	BXGT008774	Potassium voltage-gated channel subfamily A member 5	3741	reviewed	Ion channel
P25098	BXGT009015	Beta-adrenergic receptor kinase 1	156	reviewed	Kinase
P35498	BXGT009838	Sodium channel protein type 1 subunit alpha	6323	reviewed	Ion channel
Q08945	BXGT013014	FACT complex subunit SSRP1	6749	reviewed
Q09470	BXGT013037	Potassium voltage-gated channel subfamily A member 1	3736	reviewed	Ion channel

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}