It is now becoming apparent that the incidence of non-communicable diseases is being increased with the change in lifestyle and diet. Although many factors are involved in the development of these diseases, according to clinical evidence, diet plays an important role in intestinal health and prevention of digestive tract-associated disorders. Functional foods, including probiotics, prebiotics, and synbiotics have been developed with the aim of balancing the microflora of the intestine. Importantly, they are able to manipulate the microbial community of intestine. The main purpose of this project is to help the food industry to improve such functional foods with the characteristics of synbiotic products to meet consumer requirements. Generally, for in vitro study, a new synbiotic combination including either Lactobacillus rhamnosus GG (ATCC 53103) or Bifidobacterium animalis BB12 and turmeric extract (TE) was applied, while for in vivo experiment another synbiotic containing Lactobacillus rhamnosus GG ((ATCC 53103) along with intact turmeric was evaluated. Chemical analysis of turmeric extract (TE) showed this compound contains 65.5% sugar, 37% reducing sugar, 11.9% uronic acid and 8.7% protein. HPLC analysis revealed phenolic compounds and TE monosaccharaides. Phenolic compounds in TE contain gallic acid, caffeic acid, p -cumaric acid, ferulic acid, rutin, quercetin and apigenin. It is also revealed that corcuminoid compounds of TE were consisted of bis-desmethoxycurcumin, desmethoxycurcumin and curcumin. Monosaccharide compounds of TE also included xylose, glucose, mannose, galactose, arabinose and fructose, and rhamnose. The results obtained from FTIR analyzes also confirmed the previous reports and partly determined the chemical structure of TE. In vitro studies were performed using media containing extracted prebiotic compounds from TE as compared to inulin-containing media. The in vitro results showed that TE prebiotic not only possesses a significant antioxidant activity compared to inulin but also has an acceptable resistance to digestive conditions in the gastrointestinal tract. It also stimulated the probiotic growth of Lactobacillus rhamnosus GG (ATCC 53103) and Bifidobacterium animalis BB12 in MRS-based medium and TOS MUP medium. On the other hand, the interesting technological properties of this water-soluble extract, such as water retention and fat absorption capacity, might prompt to be considered as a suitable prebiotic in the food industry. In terms of pre-clinical study, an in vivo model using BALB/c mice were employed to investigate the synbiotic effect of Lactobacillus rhamnosus GG (ATCC 53103) and intact turmeric on airway inflammation resembling asthma disease. The synbiotic effects included reduction of the pulmonary muscle resistance to methacholine, counts of allergen-induced cells such as neutrophils and eosinophils, the levels of allergic inflammatory cytokines and total IgE, and increases Th1 cells while Th2 cells were decreased by flow cytometry. Totally, three new synbiotic compounds, including Lactobacillus rhamnosus GG (ATCC 53103+TE), Bifidobacterium animalis BB 12+TE, and Lactobacillus rhamnosus GG+complete turmeric, were introduced in this study. Given the remarkable similarity of mice to humans, the synbiotic combination of Lactobacillus rhamnosus GG and intact turmeric is recommended because of its role in alleviating and reducing the onset of allergic inflammatory diseases such as asthma and beneficial effects on human health. Keywords Turmeric extract, Prebiotic, Probiotic, Lactobacillus rhamnosus GG, Bifidobacterium animalis BB12