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 their stability in the acidic environment of the upper stomach, plant and microbial enzymes can begin their digestive action immediately after the food reaches this region. With the increased exposure to digestive enzyme activity, food can quickly be broken down into small, more readily absorbed particles.