The researchers found an enzyme called McGBE from Microvirga sp. MC18 that can modify starch to make it digest more slowly. This modified starch could help reduce obesity, diabetes, and heart disease. The enzyme increased the amount of slowly-digestible starch in potato starch by 65.8%. It also changed the starch's structure, making it less likely to clump together over time. This means the modified starch could be used in foods that need a longer shelf life without getting hard or stale.