Showing entry for Ectonucleoside triphosphate diphosphohydrolase 2



                       
General Target Information
BXGT IdBXGT004537
Protein NameEctonucleoside triphosphate diphosphohydrolase 2
Uniport IdO35795
GeneEntpd2
Gene Id64467
DomainGDA1_CD39
Pfam PF01150  
OrganismRattus norvegicus (Rat)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0035457 cellular response to interferon-alpha
Biological Process GO:0071354 cellular response to interleukin-6
Biological Process GO:0071222 cellular response to lipopolysaccharide
Biological Process GO:0071356 cellular response to tumor necrosis factor
Biological Process GO:0007186 G protein-coupled receptor signaling pathway
Biological Process GO:0030168 platelet activation
Biological Process GO:0009181 purine ribonucleoside diphosphate catabolic process
Biological Process GO:0010996 response to auditory stimulus
molecular function GO:0043262 adenosine-diphosphatase activity
molecular function GO:0016887 ATPase activity
molecular function GO:0005524 ATP binding
molecular function GO:0042802 identical protein binding
molecular function GO:0017110 nucleoside-diphosphatase activity
molecular function GO:0017111 nucleoside-triphosphatase activity
cellular component GO:0005604 basement membrane
cellular component GO:0044297 cell body
cellular component GO:0031253 cell projection membrane
cellular component GO:0009986 cell surface
cellular component GO:0016021 integral component of membrane
cellular component GO:0005886 plasma membrane
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
BXGC0000436 Glycerol 92.09
BXGC0002586 Calcium 40.08
BXGC0002588 Magnesium 24.31
BXGC0024261 Adenosine Phosphate 347.06
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