Showing entry for Intestinal-type alkaline phosphatase 1


　 　 　 　 　 　 　 　 　 　 　 　
General Target Information
BXGT IdBXGT008148
Protein NameIntestinal-type alkaline phosphatase 1
Uniport IdP15693
GeneAlpi
Gene Id
DomainAlk_phosphatase
Pfam PF00245  
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:0071773 cellular response to BMP stimulus
Biological Process GO:0016311 dephosphorylation
Biological Process GO:0006793 phosphorus metabolic process
molecular function GO:0004035 alkaline phosphatase activity
molecular function GO:0000287 magnesium ion binding
molecular function GO:0002020 protease binding
molecular function GO:0042803 protein homodimerization activity
molecular function GO:0008270 zinc ion binding
cellular component GO:0031225 anchored component of membrane
cellular component GO:0009897 external side of plasma 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
BXGC0000099 3,4-Dihydroxyphenylacetic acid 168.15
BXGC0000392 Eriodictyol 288.26
BXGC0000436 Glycerol 92.09
BXGC0001691 Questiomycin A 212.2
BXGC0001868 Catechin 290.27
BXGC0002061 Aloeemodin 270.24
BXGC0002588 Magnesium 24.31
BXGC0002690 alpha-Catechin 290.27
BXGC0003534 Mangiferol 422.34
BXGC0004322 xi-3-Hydroxy-5-phenylpentanoic acid O-beta-D-Glucopyranoside 356.37
BXGC0006306 Myricetin 318.24
BXGC0008962 Gancaonin U 380.48
BXGC0011390 Dihydroroseoside 388.45
BXGC0011421 3-Hydroxy-1-(4-hydroxyphenyl)-1-propanone 166.17
BXGC0017933 Sulfuretin 270.05
BXGC0024810 curcumin 368.13
BXGC0028589 5,6,7,8-Tetrahydroxy-2-(4-Hydroxyphenyl)Chromen-4-One 302.04
BXGC0044285 Hematoxylin 302.08
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