Showing entry for Protein quaking



                       
General Target Information
BXGT IdBXGT021394
Protein NameProtein quaking
Uniport IdQ9QYS9
GeneQki
Gene Id19317
DomainKH_1; Quaking_NLS; STAR_dimer
Pfam PF00013   PF16551   PF16544  
OrganismMus musculus (Mouse)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0061158 3'-UTR-mediated mRNA destabilization
Biological Process GO:0008366 axon ensheathment
Biological Process GO:0042759 long-chain fatty acid biosynthetic process
Biological Process GO:0006397 mRNA processing
Biological Process GO:0048255 mRNA stabilization
Biological Process GO:0051028 mRNA transport
Biological Process GO:0042692 muscle cell differentiation
Biological Process GO:0042552 myelination
Biological Process GO:0010667 negative regulation of cardiac muscle cell apoptotic process
Biological Process GO:0010628 positive regulation of gene expression
Biological Process GO:0010976 positive regulation of neuron projection development
Biological Process GO:0048714 positive regulation of oligodendrocyte differentiation
Biological Process GO:0000381 regulation of alternative mRNA splicing, via spliceosome
Biological Process GO:0006417 regulation of translation
Biological Process GO:0008380 RNA splicing
Biological Process GO:0007286 spermatid development
Biological Process GO:0001570 vasculogenesis
molecular function GO:0003729 mRNA binding
molecular function GO:0003723 RNA binding
molecular function GO:0017124 SH3 domain binding
cellular component GO:0005737 cytoplasm
cellular component GO:0005634 nucleus
cellular component GO:0045202 synapse
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
BXGC0002586 Calcium 40.08
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