Showing entry for Tubulin beta chain



                       
General Target Information
BXGT IdBXGT005893
Protein NameTubulin beta chain
Uniport IdP02557
GeneTUB2
Gene Id850506
DomainTubulin; Tubulin_C
Pfam PF00091   PF03953  
OrganismSaccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0031122 cytoplasmic microtubule organization
Biological Process GO:0007010 cytoskeleton organization
Biological Process GO:0045143 homologous chromosome segregation
Biological Process GO:0007017 microtubule-based process
Biological Process GO:0000226 microtubule cytoskeleton organization
Biological Process GO:0000278 mitotic cell cycle
Biological Process GO:0000070 mitotic sister chromatid segregation
Biological Process GO:0090307 mitotic spindle assembly
Biological Process GO:0000022 mitotic spindle elongation
Biological Process GO:0030473 nuclear migration along microtubule
Biological Process GO:0090316 positive regulation of intracellular protein transport
Biological Process GO:0046677 response to antibiotic
molecular function GO:0003924 GTPase activity
molecular function GO:0005525 GTP binding
molecular function GO:0005200 structural constituent of cytoskeleton
cellular component GO:0005737 cytoplasm
cellular component GO:0005881 cytoplasmic microtubule
cellular component GO:0005828 kinetochore microtubule
cellular component GO:0005874 microtubule
cellular component GO:0005880 nuclear microtubule
cellular component GO:0045298 tubulin complex
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
BXGC0002588 Magnesium 24.31
BXGC0027421 Paclitaxel 853.33
BXGC0048845 Guanosine Triphosphate 522.99
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