How do pancreatic enzymes, plant enzymes, and microbial enzymes differ?
Pancreatic enzymes: • derived from animal tissues • activity limited to a narrow pH range • very specific in action • activated by body’s enzymes • easily destroyed by acidity of the stomach • delayed effect • does not break down fibers/certain carbohydrates • no sucrase, maltase, or lactase activity Plant enzymes: • derived from certain plants such as pineapple or papaya • effective within a broad pH range • predominantly proteolytic activity Microbial (fungal) enzymes: • derived from selected microorganisms by the process of fermentation • broad pH range (approximately 3.0 – 9.0) • activated in upper stomach • begin working immediately • broad action on a variety of foods Supplemental pancreatic, plant, and microbial enzymes are all designed to enhance digestion. However, plant and microbial enzymes use a “proactive” approach and begin working on foods sooner after ingestion. Pancreatic enzymes usually begin working approximately 30 minutes after food reaches the stomach. Because of
• derived from animal tissues • activity limited to a narrow pH range • very specific in action • activated by body’s enzymes • easily destroyed by acidity of the stomach • delayed effect • does not break down fibers/certain carbohydrates • no sucrase, maltase, or lactase activity Plant enzymes: • derived from certain plants such as pineapple or papaya • effective within a broad pH range • predominantly proteolytic activity Microbial (fungal) enzymes: • derived from selected microorganisms by the process of fermentation • broad pH range (approximately 3.0 – 9.0) • activated in upper stomach • begin working immediately • broad action on a variety of foods Supplemental pancreatic, plant, and microbial enzymes are all designed to enhance digestion. However, plant and microbial enzymes use a “proactive” approach and begin working on foods sooner after ingestion. Pancreatic enzymes usually begin working approximately 30 minutes after food reaches the stomach. Because of their stability in t
