Showing entry for Galectin-1



                       
General Target Information
BXGT IdBXGT007744
Protein NameGalectin-1
Uniport IdP11762
GeneLgals1
Gene Id56646
DomainGal-bind_lectin
Pfam PF00337  
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:0006915 apoptotic process
Biological Process GO:0071333 cellular response to glucose stimulus
Biological Process GO:0071407 cellular response to organic cyclic compound
Biological Process GO:0045445 myoblast differentiation
Biological Process GO:0010812 negative regulation of cell-substrate adhesion
Biological Process GO:0010977 negative regulation of neuron projection development
Biological Process GO:0002317 plasma cell differentiation
Biological Process GO:0034120 positive regulation of erythrocyte aggregation
Biological Process GO:0046598 positive regulation of viral entry into host cell
Biological Process GO:0048678 response to axon injury
Biological Process GO:0042493 response to drug
Biological Process GO:0035900 response to isolation stress
Biological Process GO:0031295 T cell costimulation
molecular function GO:0030246 carbohydrate binding
molecular function GO:0042802 identical protein binding
molecular function GO:0030395 lactose binding
molecular function GO:0043236 laminin binding
cellular component GO:0009986 cell surface
cellular component GO:0005737 cytoplasm
cellular component GO:0005829 cytosol
cellular component GO:0005615 extracellular space
cellular component GO:0005634 nucleus
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
BXGC0002588 Magnesium 24.31
BXGC0016916 Lactose 342.12
BXGC0048001 Lactose, Anhydrous 342.12
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