why does your digestive system contain many different types of enzymes?
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the food you eat has a large variety of chemical features, so you need a lot of different enzymes to break down all the different types of chemical structures that your food contains so your body can effectively process it.
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Here is a good article for you - http://en.wikipedia.org/wiki/Digestive_system.
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There are liver enzymes (Cytochrome P450 oxidase) that detoxify our organism.\nSome people have low leavels of those enzymes and are prone to bigger toxicity.
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It produces enzymes that are released into the small intestine to help with digestion. It also contains clusters of cells called islets. The cells in these islets produce hormones such as insulin and glucagon, which help control the level of glucose (a type of sugar) in the blood.
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There are more than three.  Esophagus, stomach, liver, gallbladder, pancreas, small intestines, large intestines...
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So many questions zapped in one, eh?\n\nOk, let me answer them one by one. First let us talk about Enzymes in general.\n\n1] Enzymes-\n\nStructures.\nThe enzymes can have different structures as there are too many functionally and structurally different enzymes. You can view and study the structures from the online Enzyme Structure Database. Here is the link-\nhttp://www.biochem.ucl.ac.uk/bsm/enzymes/\nhttp://www.cartage.org.lb/en/themes/sciences/lifescience/GeneralBiology/Biochemistry/Enzymes/Classification/Classification.htm\nFor further such web-pages, refer to the links listed here-\nhttp://www.google.com/search?hl=en&lr=&q=enzymes+structure&btnG=Search\n\nMode of Working.\nThe enzymes usually work by the "Lock and key" mechanism. They recognise the substrate and attatch to them. Thereafter, they change the substrate to the product and release it and remain unchanged in the process.\n\nHere are links with pictures and graphs that you might find useful-\nhttp://www.biologycorner.com/bio3/notes-enzymes.html\n\nLatest Research-\n1] http://www.sciencepages.co.uk/keystage4/GCSEChemistry/enzymeslinks.php\n2] http://www.google.com/search?hl=en&lr=&q=enzymes+research&btnG=Search\n3] http://www.musclemass.com/digestive_enzymes.html\n4] http://www.valleyenzymes.com/\n\n=========== ============ ============\n\n2- Amylases\n\nStructure\nTheir structures can also be found in the database here-\nhttp://www.biochem.ucl.ac.uk/bsm/enzymes/ as they are also enzymes. Here are a few more links that you might find useful-\n1] http://content.febsjournal.org/cgi/content/abstract/269/2/397\n2] http://www.google.com/search?hl=en&q=amylases+structure&btnG=Google+Search\n3] http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=4196183&dopt=Abstract\n\nMode of action.\nSimilar to Enzymes. Here are a few more useful links-\n1] http://www.google.com/search?hl=en&q=amylases+working&btnG=Google+Search\n2] http://www.classofoods.com/page1_4.html\n3] http://www.realbeer.com/jjpalmer/ch14.html\n\nLatest Research.\n1] http://www.findarticles.com/p/search?tb=art&qt=Amylases+%2F+Research\n2] http://www.google.com/search?hl=en&q=amylases+research&btnG=Google+Search\n3] http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=13835834&dopt=Abstract\n\n========= =========== ============\n\n3- Glucoamylases\n\nStructures.\nSee the database again-\nhttp://www.biochem.ucl.ac.uk/bsm/enzymes/\n\nA few more specific links are-\n1] http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10491121&dopt=Abstract\n2] http://peds.oxfordjournals.org/cgi/content/abstract/7/3/393\n3] http://www.public.iastate.edu/~pedro/papers/coutinho94a.html\n4] http://www-hasylab.desy.de/science/annual_reports/2005_report/part2/contrib/72/14454.pdf  \n5] http://www.google.com/search?hl=en&q=glucoamylases+structure&btnG=Google+Search\n\nMode of Action\nSee Enzymes again. Some more specific links can be found here-\nhttp://www.google.com/search?hl=en&q=glucoamylases+working&btnG=Google+Search\n\nResearch.\nHere are some awesome pages-\n1] http://www.enzymestuff.com/conditionceliac.htm\n2] http://www.chemweb.com/journals?type=issue&jid=07349750&iid=00240001\n3] http://www.google.com/search?hl=en&q=glucoamylases+research&btnG=Google+Search\n4] http://www.bb.iastate.edu/FacultyResearchFolder/Robyt/Research.html\n5] http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10767433&dopt=Abstract\n6] http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=2116499&dopt=Abstract
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A low pH slows down the enzyme activity. The enzyme present in the stomach is ptyalin. When ptyalin is inactivated, it cannot function.\n\nA little fact of enzyme:\nEnzymes are biological catalysts made of protein. They alter the rate of chemical reactions without themselves being chemically changed at the end of the reaction.\n\nEnzyme combine with the substrate (starch) to form a enzyme-substrate complex. After that, it breaks up into smaller products. The reaction does not change the surface configuration on the enzyme, and therefore can be used to catalyze another reaction. Smaller products makes digestion easier.\n\nSo, when pytalin (enzyme) is inactivated, it cannot go through the procedure as described above.
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In humans, digestion begins in the mouth where food is chewed (mastication) with the teeth. The process stimulates exocrine glands in the mouth to release digestive enzymes such as salivary amylase, which aid in the breakdown of food, particularly carbohydrates. Chewing (mechanical) also causes the release of saliva, which helps condense food into a bolus that can be easily passed through the oesophagus. The oesophagus is about 20 centimeters long. The food is pushed down by a movement called peristalsis, which is the wave-like contraction of smooth muscle tissue, characteristic of the digestive system.\n\nThe food enters the stomach upon passage through the cardiac sphincter. In the stomach, food is churned and thoroughly mixed with a digestive fluid, composed chiefly of hydrochloric acid, and other digestive enzymes to further decompose it chemically for a few hours. As the acidic level changes in the stomach and later parts of the digestive tract, more enzymes are activated or deactivated to extract and process various nutrients.\n\nAfter being processed in the stomach, food is passed to the small intestine via peristalsis. This is where most of the digestive process occurs. It passes through the pyloric sphincter and enters the first 10 inches of the small intestine, the duodenum, where it is further mixed with 3 different liquids, which are bile (which helps aid in fat digestion, otherwise known as emulsification), pancreatic juice (made by the pancreas), and intestinal juice. They also add several enzymes: maltase, lactase and sucrase, to process sugars. Trypsin and chymotrypsin are other enzymes added in the small intestine. (Bile also contains pigments that are by-products of red blood cell destruction in the liver; these bile pigments are eliminated from the body with the feces.) Most nutrient absorption takes place in the small intestine. The nutrients pass through the small intestine's wall, containing small, finger-like structures called villi. The blood, which has absorbed nutrients, is carried away from the small intestine via the hepatic portal vein and goes to the liver for filtering, removal of toxins, and nutrient processing.\n\nAfter going through the small intestine, the food then goes to the large intestine. The large intestine has 3 parts: the cecum (or pouch that forms the T-junction with the small intestine), the colon, and the rectum. In the large intestine, water is reabsorbed, and the foods that cannot go thorugh the villi such as fiber, can be stored in large intestine. Fiber helps to keep the food moving through the G.I. tract. The food that cannot be broken down is called feces. Feces is stored in the rectum until it is expelled through the anus.
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You may be lactose intolerant.\n\nLactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine.\n\nFor those who react to very small amounts of lactose or have trouble limiting their intake of foods that contain it, lactase enzymes are available without a prescription to help people digest foods that contain lactose. The tablets are taken with the first bite of dairy food. Lactase enzyme is also available as a liquid. Adding a few drops of the enzyme will convert the lactose in milk or cream, making it more digestible for people with lactose intolerance.\n\nLactose-reduced milk and other products are available at most supermarkets. The milk contains all of the nutrients found in regular milk and remains fresh for about the same length of time, or longer if it is super-pasteurized.
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(this is just a brief answer to ur question. if u want something more detailed try the source i used.)\n\nA lipase is a water-soluble enzyme that catalyzes the hydrolysis of ester bonds in water–insoluble, lipid substrates. \n\nSeveral different types of lipases are found in the human body, including pancreatic lipase, hepatic lipase, lysosomal lipase, gastric lipase, endothelial lipase, as well as various different phospholipases.
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Enzyme levels can also be increased by\n\nPerceived or immediate threats\n\nSexual activity\n\nIngestion and Digestion of food.
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The gastrointestinal tract or digestive tract, also referred to as the GI tract or the alimentary canal or the gut, is the system of organs within multicellular animals which takes in food, digests it to extract energy and nutrients, and expels the remaining waste.\n\nThe GI tract differs substantially from animal to animal. For instance, some animals have multi-chambered stomachs.
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Pancreatic juice contains three digestive enzymes: tryptase, amylase, and lipase, that, along with intestinal enzymes, complete the digestion of proteins, carbohydrates, and fats, respectively.
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We get a number of nutrients from animals, but the primary one is protein.  The stomach breaks these down with a digestive enzyme called pepsin -- along with hydrochloric acid.  The resulting pieces are called amino acids.  These amino acids are absorbed into the blood at the small intestines, and carried in the blood to the body tissues.  The cells at these tissues contain the information necessary to reassemble these amino acids back into body proteins. This process is called protein synthesis.\nProteins can also be converted to energy by first reducing them into amino acids, then removing a specific part of the amino acid (called amine groups).  The resulting compound is now glucose.  The process is called deaminization.  The glucose can then be converted to energy in a process called cellular respiration.
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You mean like a system? Digestive system is stomach, intestines, liver, etc. Immune system & others. Not 100% clear on what you want.
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An enzyme is a protein that catalyzes, or speeds up, a chemical reaction. The word comes from the Greek ένζυμο, énsymo, which comes from én ("at" or "in") and simo ("leaven" or "yeast"). Certain RNAs also have catalytic activity, but to differentiate them from protein enzymes, they are referred to as RNA enzymes or ribozymes.\n\nEnzymes are essential to sustain life because most chemical reactions in biological cells would occur too slowly, or would lead to different products without enzymes. A malfunction (mutation, overproduction, underproduction or deletion) of a single critical enzyme can lead to a severe disease. For example, the most common type of phenylketonuria is caused by a single amino acid mutation in the enzyme phenylalanine hydroxylase, which catalyzes the first step in the degradation of phenylalanine. The resulting build-up of phenylalanine and related products can lead to mental retardation if the disease is untreated.\n\nLike all catalysts, enzymes work by providing an alternate pathway of lower activation energy of a reaction, thus allowing the reaction to proceed much faster. Enzymes may speed up reactions by a factor of many millions. An enzyme, like any catalyst, remains unaltered by the completed reaction and can therefore continue to function. Because enzymes do not affect the relative energy between the products and reagents, they do not affect equilibrium of a reaction. However, the advantage of enzymes compared to most other catalysts is their sterio-, regio- and chemoselectivity and specificity.\n\nEnzyme activity can be affected by other molecules. Inhibitors are naturally occurring or synthetic molecules that decrease or abolish enzyme activity; activators are molecules that increase activity. Some irreversible inhibitors bind enzymes very tightly, effectively inactivating them. Many drugs and poisons act by inhibiting enzymes. Aspirin inhibits the COX-1 and COX-2 enzymes that produce the inflammation messenger prostaglandin, thus suppressing pain and inflammation. The poison cyanide inhibits cytochrome c oxidase, which effectively blocks cellular respiration.\n\nWhile all enzymes have a biological role, some enzymes are used commercially for other purposes. Many household cleaners use enzymes to speed up chemical reactions ( e.g., breaking down protein or starch stains in clothes).\n\nMore than 5,000 enzymes are known. Typically the suffix -ase is added to the name of the substrate (e.g., lactase is the enzyme that catalyzes the cleavage of lactose) or the type of reaction (e.g., DNA polymerase catalyzes the formation of DNA polymers). However, this is not always the case, especially when enzymes modify multiple substrates. For this reason Enzyme Commission or EC numbers are used to classify enzymes based on the reactions they catalyze. Even this is not a perfect solution, as enzymes from different species or even very similar enzymes in the same species may have identical EC numbers.
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collect your saliva. your salivary glands are a natural and abundant of source of the enzyme amylase.