Carbohydrase, Protease, Lipase in Digestion

Digestion involves the breakdown of large insoluble molecules into small soluble molecules that can be absorbed into the bloodstream. This process is carried out by enzymes, including carbohydrases, proteases and lipases.
Carbohydrases are enzymes that break down carbohydrates into simple sugars. An example is amylase, which breaks down starch into maltose, a disaccharide sugar.
Proteases, also known as proteolytic enzymes, are responsible for breaking down proteins into amino acids. Two examples of these enzymes are pepsin, which works in the stomach, and trypsin, which works in the small intestine.
Lipases carry out the breakdown of lipids (fats and oils) into glycerol and fatty acids. These enzymes are produced in the pancreas and work in the small intestine.
The action of these enzymes collectively assists in the process of digestion and absorption of nutrients in the body.
Lipases play a significant role in fat digestion and absorption.
Amylase is produced in three main areas: the salivary glands, the pancreas, and the small intestine.
Lipase and protease are both produced in the pancreas and work in the small intestine.
All three types of enzymes work most effectively at body temperature and at specific pH levels.
Amylase works best at a neutral pH, like in the mouth, but can also work in the slightly acidic conditions of the stomach. Lipase operates well in slightly acidic to neutral conditions, whereas pepsin, a protease, functions best in acidic conditions in the stomach.
The result of the action of these enzymes is that food is broken down into molecules small enough to pass through the wall of the small intestine and into the bloodstream, where they can be transported to where they are needed in the body.
Without these enzymes, the body would not be able to break down and absorb nutrients from the food we eat. This would lead to malnutrition and related health problems.