adisease

Showing entry for NOONAN SYNDROME 3

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD016009
Disease Name	NOONAN SYNDROME 3
Disease CUI Id	C1860991
MeSH Codes	C16 C17 C05 C14
Disease Class Name	Congenital, Hereditary, and Neonatal Diseases and Abnormalities; Skin and Connective Tissue Diseases; Musculoskeletal Diseases; Cardiovascular Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:630 DOID:225
Disease Ontology Class Name	genetic disease; syndrome
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
A0A024RAV5	BXGT000013	V-Ki-ras2 Kirsten rat sarcoma viral oncogene homolog, isoform CRA_b	3845	unreviewed
P01112	BXGT005732	GTPase HRas	3265	reviewed	Enzyme modulator
P01116	BXGT005733	GTPase KRas	3845	reviewed	Enzyme modulator
P04049	BXGT006133	RAF proto-oncogene serine/threonine-protein kinase	5894	reviewed	Kinase
P06730	BXGT006487	Eukaryotic translation initiation factor 4E	1977	reviewed	Nucleic acid binding
P15056	BXGT008075	Serine/threonine-protein kinase B-raf	673	reviewed	Kinase
P27361	BXGT009176	Mitogen-activated protein kinase 3	5595	reviewed	Kinase
P28482	BXGT009263	Mitogen-activated protein kinase 1	5594	reviewed	Kinase
P29323	BXGT009334	Ephrin type-B receptor 2	2048	reviewed	Kinase
Q06124	BXGT012856	Tyrosine-protein phosphatase non-receptor type 11	5781	reviewed
Q07889	BXGT012946	Son of sevenless homolog 1	6654	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}