Showing entry for Mitochondrial Rho GTPase 2


　 　 　 　 　 　 　 　 　 　 　 　
General Target Information
BXGT IdBXGT018360
Protein NameMitochondrial Rho GTPase 2
Uniport IdQ8IXI1
GeneRHOT2
Gene Id89941
DomainEF_assoc_1; EF_assoc_2; Ras
Pfam PF08355   PF08356   PF00071  
OrganismHomo sapiens (Human)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
4. Cellular Processes 4.1 Transport and catabolism hsa04137 Mitophagy - animal
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0019725 cellular homeostasis
Biological Process GO:0097345 mitochondrial outer membrane permeabilization
Biological Process GO:0007005 mitochondrion organization
Biological Process GO:0047497 mitochondrion transport along microtubule
Biological Process GO:0010821 regulation of mitochondrion organization
Biological Process GO:0051056 regulation of small GTPase mediated signal transduction
molecular function GO:0005509 calcium ion binding
molecular function GO:0003924 GTPase activity
molecular function GO:0005525 GTP binding
cellular component GO:0005829 cytosol
cellular component GO:0031307 integral component of mitochondrial outer membrane
cellular component GO:0016020 membrane
cellular component GO:0005739 mitochondrion
cellular component GO:0005654 nucleoplasm
cellular component GO:0005886 plasma membrane
Reactome
Pathway Id Pathway Name
R-HSA-162582 Signal Transduction
R-HSA-194315 Signaling by Rho GTPases
R-HSA-194840 Rho GTPase cycle
Target protein-related  diseases
Disease
CUI Id BXGD Id Disease Name Disease Class
C0001418 BXGD000050 Adenocarcinoma Neoplasms
C0004352 BXGD000269 Autistic Disorder Mental Disorders
C0018799 BXGD001224 Heart Diseases Cardiovascular Diseases
C0038454 BXGD002760 Cerebrovascular accident Nervous System Diseases; Cardiovascular Diseases
Target protein-related  compounds
Compounds
BXGC Id Compound Name Strcuture Molecular Weight
BXGC0002588 Magnesium 24.31
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