Showing entry for Thermolysin


　 　 　 　 　 　 　 　 　 　 　 　
General Target Information
BXGT IdBXGT005661
Protein NameThermolysin
Uniport IdP00800
Genenpr
Gene Id
Domain-
Pfam PF07504   PF03413   PF01447   PF02868  
OrganismBacillus thermoproteolyticus
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
Gene Ontology
GO Type GO Id Gene Ontology
molecular function GO:0046872 metal ion binding
molecular function GO:0004222 metalloendopeptidase activity
cellular component GO:0005576 extracellular region
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
BXGC0000279 L-Alanine 89.09
BXGC0000436 Glycerol 92.09
BXGC0000441 Dimethyl sulfoxide 78.13
BXGC0000536 Phenol 94.11
BXGC0001623 L-Tryptophan 204.23
BXGC0002586 Calcium 40.08
BXGC0002610 Aniline 93.13
BXGC0002830 Sarkosin 89.09
BXGC0003131 N,N-Dimethylformamide 73.09
BXGC0003205 (+)-Valine 117.15
BXGC0003705 Chloride 35.45
BXGC0004192 Methanol 32.04
BXGC0004266 2-Propanol 60.1
BXGC0004277 Acetic acid 60.05
BXGC0004278 Acetone 58.08
BXGC0004294 3-Methyl-1-butylamine 87.16
BXGC0005630 3-Phenylpropanal 134.18
BXGC0005753 L-Threonine 119.12
BXGC0005881 Urea 60.06
BXGC0006162 L-Glutamic acid 147.13
BXGC0006186 L-Aspartic acid 133.1
BXGC0007028 beta-Thujaplicin 164.2
BXGC0013237 Tyrosine 181.07
BXGC0014116 Lysine 147.11
BXGC0014659 D-Alanine 89.05
BXGC0022652 Isoleucine 131.09
BXGC0023687 (S)-(+)-1,2-Propanediol 76.05
BXGC0025782 D-threonine 119.06
BXGC0029732 xylose 150.05
BXGC0030612 tetraethylene glycol 194.12
BXGC0032575 Leucine 131.09
BXGC0033854 Glucose 180.06
BXGC0036476 D-Glutamate 147.05
BXGC0037687 (4S)-2-methylpentane-2,4-diol 118.1
BXGC0038154 D-Aspartate 133.04
BXGC0042127 Oxyquinoline 145.05
BXGC0044624 Betaine 118.09
BXGC0049447 acetate 59.01
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