Araboxylan (AX) and β-glucan (BG) were extracted and purified from highland barley bran， respectively. It was found that both AX and BG could promote the proliferation of Lactobacillus (L.) plantarum and producing short-chain fatty acids， suggesting potential intestinal probiotic effects of AX and BG. Based on this， Lactobacillus plantarum GIM1.191 was co-microcapsuled with AX (M-AX) and BG (M-BG)， respectively， and their effects on the encapsulation efficiencies， gastrointestinal tolerance and storage were evaluated. The results showed the encapsulation efficiencies of M-AX and M-BG were increased by 1.4 times， and 1.6 times， respectively， compared with the control group (M-S). After simulated gastrointestinal digestion， no viable probiotics was detected in M-S， however， the viable counts of M-AX and M-BG groups were 5.70 and 6.3 lg(CFU/g)， respectively. In addition， AX and BG extended the storage time [viable probiotics counts >6 lg(CFU/g)] from 21 days to 35 days under 4 ℃， and significantly increased the viable probiotics counts at day 14 under 26 ℃. These results will provide theoretical basis and technical support for the high value utilization of highland barley bran.