adisease

Showing entry for Short middle phalanx of finger

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD014848
Disease Name	Short middle phalanx of finger
Disease CUI Id	C1846950
MeSH Codes
Disease Class Name
Semantic Type	Finding
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
O00238	BXGT003900	Bone morphogenetic protein receptor type-1B	658	reviewed	Kinase
O15550	BXGT004179	Lysine-specific demethylase 6A	7403	reviewed	Epigenetic regulator
O75496	BXGT005132	Geminin	51053	reviewed
P22607	BXGT008784	Fibroblast growth factor receptor 3	2261	reviewed	Kinase
P43026	BXGT010351	Growth/differentiation factor 5	8200	reviewed	Signaling
P61224	BXGT011370	Ras-related protein Rap-1b	5908	reviewed	Enzyme modulator
P62834	BXGT011464	Ras-related protein Rap-1A	5906	reviewed	Enzyme modulator
Q01974	BXGT012628	Tyrosine-protein kinase transmembrane receptor ROR2	4920	reviewed	Kinase
Q03164	BXGT012700	Histone-lysine N-methyltransferase 2A	4297	reviewed
Q03692	BXGT012735	Collagen alpha-1(X) chain	1300	reviewed	Extracellular structure
Q14623	BXGT013490	Indian hedgehog protein	3549	reviewed
Q9H9B1	BXGT020501	Histone-lysine N-methyltransferase EHMT1	79813	reviewed	Epigenetic regulator
Q9HBA0	BXGT020516	Transient receptor potential cation channel subfamily V member 4	59341	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}