Showing entry for Polymerase cofactor VP35


　 　 　 　 　 　 　 　 　 　 　 　
General Target Information
BXGT IdBXGT012808
Protein NamePolymerase cofactor VP35
Uniport IdQ05127
GeneVP35
Gene Id911827
DomainFilo_VP35
Pfam PF02097  
OrganismZaire ebolavirus (strain Mayinga-76) (ZEBOV) (Zaire Ebola virus)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0010629 negative regulation of gene expression
Biological Process GO:0060965 negative regulation of gene silencing by miRNA
Biological Process GO:0033235 positive regulation of protein sumoylation
Biological Process GO:0039505 suppression by virus of host antigen processing and presentation of peptide antigen via MHC class II
Biological Process GO:0046775 suppression by virus of host cytokine production
Biological Process GO:0039724 suppression by virus of host IKBKE activity
Biological Process GO:0039557 suppression by virus of host IRF7 activity
Biological Process GO:0039613 suppression by virus of host protein phosphorylation
Biological Process GO:0039723 suppression by virus of host TBK1 activity
Biological Process GO:0039722 suppression by virus of host toll-like receptor signaling pathway
Biological Process GO:0039501 suppression by virus of host type I interferon production
Biological Process GO:0044414 suppression of host defenses by symbiont
molecular function GO:0003723 RNA binding
cellular component GO:0030430 host cell cytoplasm
cellular component GO:0019013 viral nucleocapsid
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
BXGC0000441 Dimethyl sulfoxide 78.13
BXGC0002588 Magnesium 24.31
BXGC0002591 Potassium 39.1
BXGC0003705 Chloride 35.45
BXGC0006368 Formic acid 46.03
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