Showing entry for Carboxy-terminal domain RNA polymerase II polypeptide A small phosphatase 2


　 　 　 　 　 　 　 　 　 　 　 　
General Target Information
BXGT IdBXGT004074
Protein NameCarboxy-terminal domain RNA polymerase II polypeptide A small phosphatase 2
Uniport IdO14595
GeneCTDSP2
Gene Id10106
DomainNIF
Pfam PF03031  
OrganismHomo sapiens (Human)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0036498 IRE1-mediated unfolded protein response
Biological Process GO:2000134 negative regulation of G1/S transition of mitotic cell cycle
Biological Process GO:0001933 negative regulation of protein phosphorylation
Biological Process GO:0006470 protein dephosphorylation
molecular function GO:0046872 metal ion binding
molecular function GO:0004721 phosphoprotein phosphatase activity
molecular function GO:0008420 RNA polymerase II CTD heptapeptide repeat phosphatase activity
cellular component GO:0005654 nucleoplasm
Reactome
Pathway Id Pathway Name
R-HSA-381038 XBP1(S) activates chaperone genes
R-HSA-381070 IRE1alpha activates chaperones
R-HSA-381119 Unfolded Protein Response (UPR)
R-HSA-392499 Metabolism of proteins
Target protein-related  diseases
Disease
CUI Id BXGD Id Disease Name Disease Class
C0002395 BXGD000111 Alzheimer's Disease Nervous System Diseases; Mental Disorders
C0015695 BXGD001013 Fatty Liver Digestive System Diseases
C0020456 BXGD001392 Hyperglycemia Nutritional and Metabolic Diseases
C0031090 BXGD002280 Periodontal Diseases Stomatognathic Diseases
C0410702 BXGD008447 Adolescent idiopathic scoliosis Musculoskeletal Diseases
C0596263 BXGD009639 Carcinogenesis Pathological Conditions, Signs and Symptoms; Neoplasms
C1837461 BXGD014234 SCOLIOSIS, ISOLATED, SUSCEPTIBILITY TO, 3
Target protein-related  compounds
Compounds
BXGC Id Compound Name Strcuture Molecular Weight
BXGC0002588 Magnesium 24.31
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