Abstract: This study aimed to enhance the utility of the wheat aleurone layer through solid-state fermentation using Agrocybe aegerita. The investigation monitored the dynamic changes in cellulase activities, including filter paper enzyme, endoglucanase, and β-glucosidase, as well as xylanase, laccase, feruloyl esterase, and amylase activities. The content of reducing sugars, soluble pentosans, and total phenolics were also monitored throughout the fermentation process. The antioxidant capacity of the fermented aleurone layer was evaluated. The data revealed that filter paper enzyme and endoglucanase activities peaked on day 15, with values of 3.32 U/g and 5.93 U/g respectively, before gradually declining. In contrast, β-glucosidase and xylanase activities reached their peaks on day 18, with figures of 3.27 U/g and 10.00 U/g respectively. Compared to unfermented aleurone layer, the contents of reducing sugars, soluble pentosans, and free phenolics showed significant increases of 374.22%, 162.53%, and 34.91% respectively (P<0.05). The fermented substrate also exhibited improved DPPH·and ABTS⁺· scavenging capacities, with increases of 70.06% and 35.50%, respectively. These findings indicate that Agrocybe aegerita successfully established a stable mycelial network on the aleurone layer, efficiently utilizing carbon and nitrogen sources for growth. Moreover, SSF enhanced the antioxidant capacity of the wheat aleurone layer, providing theoretical insights into fungal fermentation-based modifications and high-value utilization of this by-product.