adisease

Showing entry for Bulbar signs

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD015614
Disease Name	Bulbar signs
Disease CUI Id	C1856507
MeSH Codes
Disease Class Name
Semantic Type	Finding
Human Phenotype Ontology Id	HP:0000707
Human Phenotype Ontology Term	Abnormality of the nervous 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
P00846	BXGT005674	ATP synthase subunit a	4508	reviewed	Transporter
P03886	BXGT006108	NADH-ubiquinone oxidoreductase chain 1	4535	reviewed	Enzyme
P03891	BXGT006110	NADH-ubiquinone oxidoreductase chain 2	4536	reviewed
P03897	BXGT006111	NADH-ubiquinone oxidoreductase chain 3	4537	reviewed
P03905	BXGT006113	NADH-ubiquinone oxidoreductase chain 4	4538	reviewed	Enzyme
P03915	BXGT006114	NADH-ubiquinone oxidoreductase chain 5	4540	reviewed	Enzyme
P03923	BXGT006115	NADH-ubiquinone oxidoreductase chain 6	4541	reviewed
P04062	BXGT006140	Lysosomal acid glucosylceramidase	2629	reviewed
P06396	BXGT006435	Gelsolin	2934	reviewed	Cellular structure
P06753	BXGT006498	Tropomyosin alpha-3 chain	7170	reviewed	Cellular structure
P07602	BXGT006646	Prosaposin	5660	reviewed
P15289	BXGT008102	Arylsulfatase A	410	reviewed	Enzyme
P21817	BXGT008693	Ryanodine receptor 1	6261	reviewed	Ion channel
P68133	BXGT011578	Actin, alpha skeletal muscle	58	reviewed	Cellular structure
Q9Y263	BXGT022220	Phospholipase A-2-activating protein	9373	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}