adisease

Showing entry for OSSIFICATION OF THE POSTERIOR LONGITUDINAL LIGAMENT OF SPINE

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD016316
Disease Name	OSSIFICATION OF THE POSTERIOR LONGITUDINAL LIGAMENT OF SPINE
Disease CUI Id	C1865343
MeSH Codes	C23 C05
Disease Class Name	Pathological Conditions, Signs and Symptoms; Musculoskeletal Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:7
Disease Ontology Class Name	disease of anatomical entity
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
P01270	BXGT005746	Parathyroid hormone	5741	reviewed
P01584	BXGT005772	Interleukin-1 beta	3553	reviewed
P03372	BXGT006059	Estrogen receptor	2099	reviewed	Nuclear receptor
P11473	BXGT007709	Vitamin D3 receptor	7421	reviewed	Nuclear receptor
P12643	BXGT007830	Bone morphogenetic protein 2	650	reviewed	Signaling
P22413	BXGT008764	Ectonucleotide pyrophosphatase/phosphodiesterase family member 1	5167	reviewed	Enzyme
P47900	BXGT010595	P2Y purinoceptor 1	5028	reviewed	G-protein coupled receptor
P48449	BXGT010632	Lanosterol synthase	4047	reviewed
Q15077	BXGT013533	P2Y purinoceptor 6	5031	reviewed	G-protein coupled receptor
Q8N1Q1	BXGT018499	Carbonic anhydrase 13	377677	reviewed
Q9BQB6	BXGT020108	Vitamin K epoxide reductase complex subunit 1	79001	reviewed	Enzyme
Q9NZJ5	BXGT021275	Eukaryotic translation initiation factor 2-alpha kinase 3	9451	reviewed	Kinase

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}