Persimmon by-product serves as a good source of bioactive compounds like polyphenols, carotenoids or polysaccharides. The revalorisation of these by products could offer different venues to develop new functional ingredients that promote the health and well-being. Here we determined the potential of soluble polysaccharides from persimmon by-product to promote the growth of specific beneficial bacteria from the human gut that are implicated in anti-inflammatory properties. Our results suggest that persimmon polysaccharides promote the growth of Firmicutes species that display anti inflammatory properties, especially due to their stimulation in the production of short chain fatty acids like butyrate, showcasing a noted effect with beneficial fermentation profile stimulation than the control (glucose). These fractions also generated anti inflammatory properties in RAW 264.7 cells (macrophages), by reducing the levels of IL-6 and TNF-α. Also, the samples showed to promote the production of antixodiant enzymes such as catalase and superoxide dismutase. In this sense, the samples have displayed anti inflammatory properties by both, regulating the inflammatory response of stressed cells, as well as by promoting the growth of specific beneficial bacteria. These results suggest a noted potential of persimmon fractions to be used as functional ingredients, especially for diseases related to uncontrolled pro-inflammatory that require supplements.