Showing entry for 5'(3')-deoxyribonucleotidase, mitochondrial



                       
General Target Information
BXGT IdBXGT021149
Protein Name5'(3')-deoxyribonucleotidase, mitochondrial
Uniport IdQ9NPB1
GeneNT5M
Gene Id56953
DomainNT5C
Pfam PF06941  
OrganismHomo sapiens (Human)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
1. Metabolism 1.4 Nucleotide metabolism hsa00230 Purine metabolism
1. Metabolism 1.4 Nucleotide metabolism hsa00240 Pyrimidine metabolism
1. Metabolism 1.8 Metabolism of cofactors and vitamins hsa00760 Nicotinate and nicotinamide metabolism
1. Metabolism 1.0 Global and overview maps hsa01100 Metabolic pathways
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0006260 DNA replication
Biological Process GO:0046079 dUMP catabolic process
Biological Process GO:0009223 pyrimidine deoxyribonucleotide catabolic process
Biological Process GO:0046135 pyrimidine nucleoside catabolic process
molecular function GO:0008253 5'-nucleotidase activity
molecular function GO:0046872 metal ion binding
molecular function GO:0008252 nucleotidase activity
molecular function GO:0000166 nucleotide binding
cellular component GO:0005759 mitochondrial matrix
cellular component GO:0005739 mitochondrion
Reactome
Pathway Id Pathway Name
R-HSA-1430728 Metabolism
R-HSA-15869 Metabolism of nucleotides
R-HSA-73621 Pyrimidine catabolism
R-HSA-8956319 Nucleobase catabolism
Target protein-related  diseases
Disease
CUI Id BXGD Id Disease Name Disease Class
C0795864 BXGD010754 Smith-Magenis syndrome Congenital, Hereditary, and Neonatal Diseases and Abnormalities; Nervous System Diseases
Target protein-related  compounds
Compounds
BXGC Id Compound Name Strcuture Molecular Weight
BXGC0000436 Glycerol 92.09
BXGC0002588 Magnesium 24.31
BXGC0002591 Potassium 39.1
BXGC0003418 Undylic acid 324.18
BXGC0003705 Chloride 35.45
BXGC0030612 tetraethylene glycol 194.12
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