Xylo-oligosaccharides XOSs are mixture of oligosaccharides like xylobiose, xylotriose, and xylotetrose containing xylose residues linked by α1–4 bonds, naturally found in various food sources like milk, honey, vegetables, fruits, and bamboos shoots. XOS has positive effects on consumption, it may lead to nourishment of endogenous Bifidobacterium species and production of SCFAs in rat studies. The functional and complete utilization of XOS is based on the activities of verity of enzymes like β-xylosidase, acetyl esterases, α-glucuronides released by different strains of rumen bacteria and producing SCFAs like acetic acid, propionic acid, and butyric acid. XOS administration in rats on high-fat diets causes reduction in lipid level and noticeable drop in low-density lipoprotein (LDL) and total cholesterol and significant increase in high-density lipoprotein (HDL). In addition, stimulation of bifidogenic bacteria and other Lactobacilli results in propionate and other acids p…

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