Showing entry for Cortical gyral simplification


　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　
General Disease Information
BXGD IdBXGD017631
Disease NameCortical gyral simplification
Disease CUI IdC2749675
MeSH Codes   
Disease Class Name
Semantic TypeFinding
Human Phenotype Ontology Id HP:0000707  
Human Phenotype Ontology TermAbnormality 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
O00444 BXGT003921 Serine/threonine-protein kinase PLK4 10733 reviewed Kinase
O14578 BXGT004072 Citron Rho-interacting kinase 11113 reviewed Kinase
O75496 BXGT005132 Geminin 51053 reviewed
P08243 BXGT006755 Asparagine synthetase [glutamine-hydrolyzing] 440 reviewed Enzyme
P52732 BXGT010948 Kinesin-like protein KIF11 3832 reviewed Cellular structure
P68400 BXGT011599 Casein kinase II subunit alpha 1457 reviewed Kinase
P98155 BXGT012226 Very low-density lipoprotein receptor 7436 reviewed
Q00534 BXGT012533 Cyclin-dependent kinase 6 1021 reviewed Kinase
Q02224 BXGT012643 Centromere-associated protein E 1062 reviewed Cellular structure
Q13426 BXGT013353 DNA repair protein XRCC4 7518 reviewed
Q13509 BXGT013366 Tubulin beta-3 chain 10381 reviewed Cellular structure
Q96T60 BXGT019745 Bifunctional polynucleotide phosphatase/kinase 11284 reviewed
Q9Y617 BXGT022314 Phosphoserine aminotransferase 29968 reviewed
Q9NPF4 BXGT024113 Probable tRNA N6-adenosine threonylcarbamoyltransferase 55644 reviewed Enzyme
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