Showing entry for Tautomycetin biosynthetic PKS


　 　 　 　 　 　 　 　 　 　 　 　
General Target Information
BXGT IdBXGT001243
Protein NameTautomycetin biosynthetic PKS
Uniport IdA4KCE5
Gene
Gene Id
Domain-
Pfam PF00698   PF08240   PF16197   PF00109   PF02801   PF08659   PF18605   PF18369   PF00550   PF14765   PF00975  
OrganismStreptomyces sp. CK4412
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0017000 antibiotic biosynthetic process
molecular function GO:0016788 hydrolase activity, acting on ester bonds
molecular function GO:0031177 phosphopantetheine binding
molecular function GO:0008270 zinc ion binding
molecular function GO:0008659 (3R)-hydroxymyristoyl-acyl-carrier-protein dehydratase activity
molecular function GO:0004313 acyl-carrier-protein S-acetyltransferase activity
molecular function GO:0004314 acyl-carrier-protein S-malonyltransferase activity
molecular function GO:0008693 3-hydroxydecanoyl-acyl-carrier-protein dehydratase activity
molecular function GO:0047451 3-hydroxyoctanoyl-acyl-carrier-protein dehydratase activity
molecular function GO:0004317 3-hydroxypalmitoyl-acyl-carrier-protein dehydratase activity
molecular function GO:0004316 3-oxoacyl-acyl-carrier-protein reductase (NADPH) activity
molecular function GO:0004315 3-oxoacyl-acyl-carrier-protein synthase activity
molecular function GO:0102131 3-oxo-glutaryl-acp methyl ester reductase activity
molecular function GO:0102132 3-oxo-pimeloyl-acp methyl ester reductase activity
molecular function GO:0047117 enoyl-acyl-carrier-protein reductase (NADPH, A-specific) activity
Reactome
Pathway Id Pathway Name
Target protein-related  diseases
Disease
CUI Id BXGD Id Disease Name Disease Class
Target protein-related  compounds
Compounds
BXGC Id Compound Name Strcuture Molecular Weight
BXGC0000441 Dimethyl sulfoxide 78.13
BXGC0006368 Formic acid 46.03
The  target protein-related  foods
Foods
BXGF Id Food Name Scientific Name Food Group Number of compound? Number of compound in food, higher numbers indicate the food are more associated with the protein