General Information: |
|
Name(s) found: |
gi|62654264
[NCBI NR]
gi|158635952 [NCBI NR] gi|149018579 [NCBI NR] gi|109485416 [NCBI NR] |
Description(s) found:
Found 14 descriptions. SHOW ALL |
|
Organism: | Rattus norvegicus |
Length: | 350 amino acids |
Gene Ontology: |
|
Cellular Component: |
photoreceptor connecting cilium
[UNKNOWN]
cytoplasm [IDA] neuronal cell body [IDA] photoreceptor inner segment [UNKNOWN][IDA] plasma membrane [UNKNOWN] apical plasma membrane [IDA] photoreceptor outer segment [UNKNOWN][IDA] |
Biological Process: |
cell proliferation
[UNKNOWN]
phototransduction, visible light [UNKNOWN] detection of light stimulus involved in visual perception [UNKNOWN] positive regulation of cyclic-nucleotide phosphodiesterase activity [IDA] G-protein coupled receptor protein signaling pathway [UNKNOWN][IEA] sensory perception of umami taste [UNKNOWN] signal transduction [IEA] eye photoreceptor cell development [UNKNOWN] detection of chemical stimulus involved in sensory perception of bitter taste [IDA] response to light intensity [IDA] rhodopsin mediated phototransduction [IMP] phototransduction [UNKNOWN] |
Molecular Function: |
GTP binding
[UNKNOWN][IDA][IEA]
protein binding [UNKNOWN][IPI] GTPase activity [UNKNOWN] guanyl nucleotide binding [IEA] G-protein beta/gamma-subunit binding [UNKNOWN] signal transducer activity [IEA] |
Sequence: |
|
Sequence: [PDR BLAST] [ProtParam] |
1 11 21 31 41 51 | | | | | | 1 MGAGASAEEK HSRELEKKLK EDAEKDARTV KLLLLGAGES GKSTIVKQMK IIHQDGYSLE 60 61 ECLEFIAIIY GNTLQSILAI VRAMTTLNIQ YGDSARQDDA RKLMHMADTI EEGTMPKEMS 120 121 DIIQRLWKDS GIQACFDRAS EYQLNDSAGY YLSDLERLVT PGYVPTEQDV LRSRVKTTGI 180 181 IETQFSFKDL NFRMFDVGGQ RSERKKWIHC FEGVTCIIFI AALSAYDMVL VEDDEVNRMH 240 241 ESLHLFNSIC NHRYFATTSI VLFLNKKDVF SEKIKKAHLS ICFPDYDGPN TYDDAGNYIK 300 301 VQFLELNMRR DVKEIYSHMT CATDTQNVKF VFDAVTDIII KENLKDCGLF |
SHOWING SINGLE HITS. [ Hide Single Hits ]
New Feature: Upload Your Own Microscopy Data
Protein predicted to be: | GLOBULAR (No transmembrane regions or signal peptide) |
Confidence of classification: | 0.62 |
Source: Reynolds et al. (2008)