PMC:7253482 / 6273-6601 JSONTXT

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{"project":"LitCovid-PD-MONDO","denotations":[{"id":"T26","span":{"begin":9,"end":13},"obj":"Disease"}],"attributes":[{"id":"A26","pred":"mondo_id","subj":"T26","obj":"http://purl.obolibrary.org/obo/MONDO_0005091"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

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{"project":"LitCovid-sample-PD-IDO","denotations":[{"id":"T21","span":{"begin":276,"end":281},"obj":"http://purl.obolibrary.org/obo/BFO_0000029"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

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(SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

{"project":"LitCovid-sample-PD-FMA","denotations":[{"id":"T40","span":{"begin":295,"end":303},"obj":"Body_part"}],"attributes":[{"id":"A40","pred":"fma_id","subj":"T40","obj":"http://purl.org/sig/ont/fma/fma67257"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

{"project":"LitCovid-sample-CHEBI","denotations":[{"id":"T45","span":{"begin":81,"end":88},"obj":"Chemical"},{"id":"T46","span":{"begin":155,"end":162},"obj":"Chemical"},{"id":"T47","span":{"begin":201,"end":208},"obj":"Chemical"},{"id":"T48","span":{"begin":295,"end":303},"obj":"Chemical"}],"attributes":[{"id":"A45","pred":"chebi_id","subj":"T45","obj":"http://purl.obolibrary.org/obo/CHEBI_18154"},{"id":"A46","pred":"chebi_id","subj":"T46","obj":"http://purl.obolibrary.org/obo/CHEBI_18154"},{"id":"A47","pred":"chebi_id","subj":"T47","obj":"http://purl.obolibrary.org/obo/CHEBI_18154"},{"id":"A48","pred":"chebi_id","subj":"T48","obj":"http://purl.obolibrary.org/obo/CHEBI_36080"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

{"project":"LitCovid-sample-PD-NCBITaxon","denotations":[{"id":"T46","span":{"begin":9,"end":13},"obj":"Species"},{"id":"T47","span":{"begin":21,"end":25},"obj":"Species"}],"attributes":[{"id":"A46","pred":"ncbi_taxonomy_id","subj":"T46","obj":"NCBItxid:694009"},{"id":"A47","pred":"ncbi_taxonomy_id","subj":"T47","obj":"NCBItxid:1335626"}],"namespaces":[{"prefix":"NCBItxid","uri":"http://purl.bioontology.org/ontology/NCBITAXON/"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

{"project":"LitCovid-sample-sentences","denotations":[{"id":"T37","span":{"begin":100,"end":304},"obj":"Sentence"}],"namespaces":[{"prefix":"_base","uri":"http://pubannotation.org/ontology/tao.owl#"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

{"project":"LitCovid-sample-PD-MONDO","denotations":[{"id":"T26","span":{"begin":9,"end":13},"obj":"Disease"}],"attributes":[{"id":"A26","pred":"mondo_id","subj":"T26","obj":"http://purl.obolibrary.org/obo/MONDO_0005091"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

{"project":"LitCovid-sample-Pubtator","denotations":[{"id":"296","span":{"begin":9,"end":13},"obj":"Disease"},{"id":"297","span":{"begin":21,"end":25},"obj":"Disease"},{"id":"278","span":{"begin":63,"end":75},"obj":"Chemical"},{"id":"279","span":{"begin":81,"end":88},"obj":"Chemical"},{"id":"280","span":{"begin":137,"end":149},"obj":"Chemical"},{"id":"281","span":{"begin":155,"end":162},"obj":"Chemical"},{"id":"282","span":{"begin":192,"end":208},"obj":"Chemical"}],"attributes":[{"id":"A296","pred":"pubann:denotes","subj":"296","obj":"MESH:D045169"},{"id":"A297","pred":"pubann:denotes","subj":"297","obj":"MESH:D018352"},{"id":"A279","pred":"pubann:denotes","subj":"279","obj":"MESH:D011134"},{"id":"A281","pred":"pubann:denotes","subj":"281","obj":"MESH:D011134"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

{"project":"LitCovid-sample-UniProt","denotations":[{"id":"T2138","span":{"begin":293,"end":303},"obj":"Protein"}],"attributes":[{"id":"A2138","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9UIP0"},{"id":"A2139","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9UIN9"},{"id":"A2140","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9UIN8"},{"id":"A2141","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9UIN7"},{"id":"A2142","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9UIN6"},{"id":"A2143","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9UBH8"},{"id":"A2144","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9NRH8"},{"id":"A2145","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9NRH7"},{"id":"A2146","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9NRH6"},{"id":"A2147","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9NRH5"},{"id":"A2148","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9NRH4"},{"id":"A2149","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9NPG5"},{"id":"A2150","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9NPE0"},{"id":"A2151","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q9NP52"},{"id":"A2152","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q95IF9"},{"id":"A2153","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q8N5P3"},{"id":"A2154","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q8IZU6"},{"id":"A2155","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q8IZU5"},{"id":"A2156","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q8IZU4"},{"id":"A2157","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q86Z04"},{"id":"A2158","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q7YR44"},{"id":"A2159","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q7LA71"},{"id":"A2160","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q7LA70"},{"id":"A2161","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q5STD2"},{"id":"A2162","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q5SQ85"},{"id":"A2163","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q1XI16"},{"id":"A2164","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q1XI12"},{"id":"A2165","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/Q15517"},{"id":"A2166","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/O43509"},{"id":"A2167","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/O19084"},{"id":"A2168","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/B0UYZ7"},{"id":"A2169","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/B0S7V2"},{"id":"A2170","pred":"uniprot_id","subj":"T2138","obj":"https://www.uniprot.org/uniprot/A5A6L9"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}

{"project":"LitCovid-sentences","denotations":[{"id":"T37","span":{"begin":100,"end":304},"obj":"Sentence"}],"namespaces":[{"prefix":"_base","uri":"http://pubannotation.org/ontology/tao.owl#"}],"text":"ulation (SARS 32.2%; MERS 33.8%, HKU1 25.0%) of underprocessed oligomannose-type glycans (Fig. 1b). This observation of both complex and oligomannose-type glycans reveals that the majority of N-linked glycans can be processed, although there is limited processing at specific sites across the S proteins. It is also interesting "}