Showing entry for Survival of motor neuron-related-splicing factor 30


　 　 　 　 　 　 　 　 　 　 　 　
General Target Information
BXGT IdBXGT005168
Protein NameSurvival of motor neuron-related-splicing factor 30
Uniport IdO75940
GeneSMNDC1
Gene Id10285
DomainSMN
Pfam PF06003  
OrganismHomo sapiens (Human)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
2. Genetic Information Processing 2.1 Transcription hsa03040 Spliceosome
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0006915 apoptotic process
Biological Process GO:0000398 mRNA splicing, via spliceosome
Biological Process GO:0000375 RNA splicing, via transesterification reactions
molecular function GO:0003723 RNA binding
cellular component GO:0015030 Cajal body
cellular component GO:0005737 cytoplasm
cellular component GO:0016607 nuclear speck
cellular component GO:0005654 nucleoplasm
cellular component GO:0005634 nucleus
cellular component GO:0005681 spliceosomal complex
Reactome
Pathway Id Pathway Name
R-HSA-72163 mRNA Splicing - Major Pathway
R-HSA-72172 mRNA Splicing
R-HSA-72203 Processing of Capped Intron-Containing Pre-mRNA
R-HSA-8953854 Metabolism of RNA
Target protein-related  diseases
Disease
CUI Id BXGD Id Disease Name Disease Class
C0023321 BXGD001634 Lentigo Skin and Connective Tissue Diseases
C0026847 BXGD001940 Spinal Muscular Atrophy Nervous System Diseases
C0036651 BXGD002628 Solar lentigo Pathological Conditions, Signs and Symptoms; Skin and Connective Tissue Diseases
C0037286 BXGD002681 Skin Neoplasms Neoplasms; Skin and Connective Tissue Diseases
C0151908 BXGD003502 Dry skin Skin and Connective Tissue Diseases
C0596263 BXGD009639 Carcinogenesis Pathological Conditions, Signs and Symptoms; Neoplasms
Target protein-related  compounds
Compounds
BXGC Id Compound Name Strcuture Molecular Weight
BXGC0000245 NG,NG-Dimethyl-L-arginine 202.25
BXGC0000246 NG,N'G-Dimethyl-L-arginine 202.25
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