adisease

Showing entry for Distal lower limb amyotrophy

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD014118
Disease Name	Distal lower limb amyotrophy
Disease CUI Id	C1836451
MeSH Codes
Disease Class Name
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id	HP:0003011
Human Phenotype Ontology Term	Abnormality of the musculature
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
P02545	BXGT005889	Prelamin-A/C	4000	reviewed
P04792	BXGT006264	Heat shock protein beta-1	3315	reviewed
P06753	BXGT006498	Tropomyosin alpha-3 chain	7170	reviewed	Cellular structure
P07384	BXGT006619	Calpain-1 catalytic subunit	823	reviewed	Enzyme
P08034	BXGT006716	Gap junction beta-1 protein	2705	reviewed	Cell-cell junction
P41229	BXGT010239	Lysine-specific demethylase 5C	8242	reviewed
P49773	BXGT010741	Histidine triad nucleotide-binding protein 1	3094	reviewed	Enzyme
Q12840	BXGT013269	Kinesin heavy chain isoform 5A	3798	reviewed	Cellular structure
Q14204	BXGT013456	Cytoplasmic dynein 1 heavy chain 1	1778	reviewed	Enzyme
Q14315	BXGT013460	Filamin-C	2318	reviewed
Q15120	BXGT013542	[Pyruvate dehydrogenase (acetyl-transferring)] kinase isozyme 3, mitochondrial	5165	reviewed	Kinase
Q8N142	BXGT018495	Adenylosuccinate synthetase isozyme 1	122622	reviewed	Enzyme
Q8WXF7	BXGT019011	Atlastin-1	51062	reviewed	Enzyme modulator
O95140	BXGT024482	Mitofusin-2	9927	reviewed	Enzyme

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}