adisease

Showing entry for Increased nuchal translucency

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD021237
Disease Name	Increased nuchal translucency
Disease CUI Id	C4023676
MeSH Codes	C23
Disease Class Name	Pathological Conditions, Signs and Symptoms
Semantic Type	Finding
Human Phenotype Ontology Id	HP:0001939 HP:0001197
Human Phenotype Ontology Term	Abnormality of metabolism/homeostasis; Abnormality of prenatal development or birth
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
O43683	BXGT004614	Mitotic checkpoint serine/threonine-protein kinase BUB1	699	reviewed	Kinase
O60566	BXGT004884	Mitotic checkpoint serine/threonine-protein kinase BUB1 beta	701	reviewed	Kinase
P22607	BXGT008784	Fibroblast growth factor receptor 3	2261	reviewed	Kinase
P53667	BXGT011008	LIM domain kinase 1	3984	reviewed	Kinase
Q03164	BXGT012700	Histone-lysine N-methyltransferase 2A	4297	reviewed
Q07889	BXGT012946	Son of sevenless homolog 1	6654	reviewed	Enzyme modulator
Q14683	BXGT013500	Structural maintenance of chromosomes protein 1A	8243	reviewed
Q92963	BXGT019401	GTP-binding protein Rit1	6016	reviewed	Enzyme modulator
Q9BY41	BXGT020180	Histone deacetylase 8	55869	reviewed	Epigenetic regulator
Q9UBM7	BXGT021657	7-dehydrocholesterol reductase	1717	reviewed	Enzyme
P35250	BXGT025854	Replication factor C subunit 2	5982	reviewed	Enzyme
Q9UQE7	BXGT025899	Structural maintenance of chromosomes protein 3	9126	reviewed

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}