adisease

Showing entry for Hemoglobin H Disease

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD018505
Disease Name	Hemoglobin H Disease
Disease CUI Id	C3161174
MeSH Codes	C16 C15
Disease Class Name	Congenital, Hereditary, and Neonatal Diseases and Abnormalities; Hemic and Lymphatic Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id	HP:0001871
Human Phenotype Ontology Term	Abnormality of blood and blood-forming tissues
Disease Ontology Id	DOID:630
Disease Ontology Class Name	genetic disease
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
P02008	BXGT005832	Hemoglobin subunit zeta	3050	reviewed
P28066	BXGT009227	Proteasome subunit alpha type-5	5686	reviewed
P46100	BXGT010508	Transcriptional regulator ATRX	546	reviewed
P49747	BXGT010732	Cartilage oligomeric matrix protein	1311	reviewed
P51580	BXGT010864	Thiopurine S-methyltransferase	7172	reviewed
P68871	BXGT011615	Hemoglobin subunit beta	3043	reviewed
P69892	BXGT011647	Hemoglobin subunit gamma-2	3048	reviewed
P69905	BXGT011649	Hemoglobin subunit alpha	3040	reviewed
P81172	BXGT011935	Hepcidin	57817	reviewed
Q13535	BXGT013370	Serine/threonine-protein kinase ATR	545	reviewed	Kinase
Q30201	BXGT014297	Hereditary hemochromatosis protein	3077	reviewed
Q9NZD4	BXGT021271	Alpha-hemoglobin-stabilizing protein	51327	reviewed	Chaperone
Q9UQD0	BXGT021811	Sodium channel protein type 8 subunit alpha	6334	reviewed	Ion channel
P00738	BXGT022874	Haptoglobin	3240	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}