Peribiotics are indigestible compounds that have beneficial effects on host health by selective stimulation of growth or alteration of activity of some clonal microbes. Up until now many researches have been performed whole turmeric as a prebiotic compound however due to some problems (color and taste interfereace) in adding whole turmeric to food. In this project it was tried to fractionate whole turmeric and investigate their prebiotic property. For this purpose, The polysaccharides and curcumin were isolated from Turmeric Rhizobia, their prebiotic characteristic and functional properties were investigated compared to inulin (commercial prebiotics). The components were isolated in few steps by Ultrasound. Structural analysis was done by Infrared Fourier Transform and spectroscopy. Their stimulatory effect on the growth of probiotic bacteria Lactobacillus plantarum was studied in comparison with inulin. The obtained results showed that only the isolated polysaccharide could stimulate the growth of survivability and growth rate of the bacterium. The isolated polysaccharide was then studied for its resistance to acidic pH (1.5, 2.5 and 3.5) in simulated stomach and enzymatic hydrolysis (?-amylase) pH (4.6, 5.5 and 7). Some of functional characteristics such as, water holding capacity and oil absorption capacity, were also evaluated in comparison with inulin. In terms of digestibility, the isolated polysaccharides showed good resistance to low pH values compared with inulin. In terms of enzyme hydrolysis, inulin was more resistant than that of isolated polysaccharide. In terms of technological characteristics, the isolated polysaccharide showed a higher water absorpsion than inulin, but did not have adequate fat absorption capacity and was less effective than inulin. According to the results, non of the components isolated from the turmeric rhizome did not have peribitic ability in comparison to inulin. Furthermore as, the oil absorption capacity of the polysaccharide was low, it seems that it is not a good choice for technological use in the food industry. It is known that the fractionation techniques have a great effect on the characteristics of isolated compounds it seems that the fractionation procedures should be changed. Key words Prebiotic, Polysaccharide, Functional , Turmeric Rhizobia, Probiotic .