adisease

Showing entry for Progressive spasticity

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD015907
Disease Name	Progressive spasticity
Disease CUI Id	C1859520
MeSH Codes	C23 C05 C10
Disease Class Name	Pathological Conditions, Signs and Symptoms; Musculoskeletal Diseases; Nervous System Diseases
Semantic Type	Finding
Human Phenotype Ontology Id	HP:0000707 HP:0003011
Human Phenotype Ontology Term	Abnormality of the nervous system; 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
O60313	BXGT004871	Dynamin-like 120 kDa protein, mitochondrial	4976	reviewed	Enzyme modulator
P10809	BXGT007617	60 kDa heat shock protein, mitochondrial	3329	reviewed
P10826	BXGT007622	Retinoic acid receptor beta	5915	reviewed	Nuclear receptor
P41229	BXGT010239	Lysine-specific demethylase 5C	8242	reviewed
P49768	BXGT010740	Presenilin-1	5663	reviewed	Enzyme
P51812	BXGT010893	Ribosomal protein S6 kinase alpha-3	6197	reviewed	Kinase
P54098	BXGT011030	DNA polymerase subunit gamma-1	5428	reviewed	Enzyme
P54803	BXGT011082	Galactocerebrosidase	2581	reviewed
Q6PI48	BXGT016471	Aspartate--tRNA ligase, mitochondrial	55157	reviewed	Enzyme
Q86SX6	BXGT017601	Glutaredoxin-related protein 5, mitochondrial	51218	reviewed	Enzyme
Q8TD30	BXGT018805	Alanine aminotransferase 2	84706	reviewed	Enzyme
P51608	BXGT025073	Methyl-CpG-binding protein 2	4204	reviewed	Epigenetic regulator

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}