Showing entry for Splicing factor 3A subunit 3


　 　 　 　 　 　 　 　 　 　 　 　
General Target Information
BXGT IdBXGT013274
Protein NameSplicing factor 3A subunit 3
Uniport IdQ12874
GeneSF3A3
Gene Id10946
DomainDUF3449; SF3A3; SF3a60_bindingd; Telomere_Sde2_2
Pfam PF11931   PF16837   PF12108  
OrganismHomo sapiens (Human)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
2. Genetic Information Processing 2.1 Transcription hsa03040 Spliceosome
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0000389 mRNA 3'-splice site recognition
Biological Process GO:0006397 mRNA processing
Biological Process GO:0000398 mRNA splicing, via spliceosome
Biological Process GO:0000375 RNA splicing, via transesterification reactions
Biological Process GO:1903241 U2-type prespliceosome assembly
molecular function GO:0003723 RNA binding
molecular function GO:0008270 zinc ion binding
cellular component GO:0071013 catalytic step 2 spliceosome
cellular component GO:0016607 nuclear speck
cellular component GO:0005654 nucleoplasm
cellular component GO:0005634 nucleus
cellular component GO:0005681 spliceosomal complex
cellular component GO:0005686 U2 snRNP
cellular component GO:0071005 U2-type precatalytic spliceosome
Reactome
Pathway Id Pathway Name
R-HSA-72163 mRNA Splicing - Major Pathway
R-HSA-72172 mRNA Splicing
R-HSA-72203 Processing of Capped Intron-Containing Pre-mRNA
R-HSA-8953854 Metabolism of RNA
Target protein-related  diseases
Disease
CUI Id BXGD Id Disease Name Disease Class
C0007131 BXGD000441 Non-Small Cell Lung Carcinoma Neoplasms; Respiratory Tract Diseases
C0019693 BXGD001346 HIV Infections Infections; Immune System Diseases
C0871470 BXGD011316 Systolic Pressure
C4505456 BXGD022964 HIV Coinfection Infections; Immune System Diseases
Target protein-related  compounds
Compounds
BXGC Id Compound Name Strcuture Molecular Weight
BXGC0002953 2-Phenethyl isothiocyanate 163.24
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