Showing entry for Heat shock protein 90 homolog


　 　 　 　 　 　 　 　 　 　 　 　
General Target Information
BXGT IdBXGT023825
Protein NameHeat shock protein 90 homolog
Uniport IdP46598
GeneHSP90
Gene Id3636951
DomainHATPase_c; HSP90
Pfam PF02518   PF00183  
OrganismCandida albicans (strain SC5314 / ATCC MYA-2876) (Yeast)
Target protein  affiliated  biological  pathways
KEGG
Class Subclass KEGG Id Pathway Name
Gene Ontology
GO Type GO Id Gene Ontology
Biological Process GO:0035690 cellular response to drug
Biological Process GO:0034605 cellular response to heat
Biological Process GO:0030447 filamentous growth
Biological Process GO:0044182 filamentous growth of a population of unicellular organisms
Biological Process GO:0030518 intracellular steroid hormone receptor signaling pathway
Biological Process GO:1900429 negative regulation of filamentous growth of a population of unicellular organisms
Biological Process GO:0009405 pathogenesis
Biological Process GO:0006457 protein folding
Biological Process GO:0050821 protein stabilization
Biological Process GO:0042981 regulation of apoptotic process
molecular function GO:0016887 ATPase activity
molecular function GO:0005524 ATP binding
molecular function GO:0051082 unfolded protein binding
cellular component GO:0009986 cell surface
cellular component GO:0005737 cytoplasm
cellular component GO:0005829 cytosol
cellular component GO:1903561 extracellular vesicle
cellular component GO:0009277 fungal-type cell wall
cellular component GO:0030446 hyphal cell wall
cellular component GO:0016020 membrane
cellular component GO:0048471 perinuclear region of cytoplasm
cellular component GO:0005886 plasma membrane
cellular component GO:0032991 protein-containing complex
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
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