The role and importance of protein dynamics in enzymatic reactions remains a key question in enzymology. [1][2][3][4][5] Of great current interest is whether enzymes have evolved to use quantum tunneling to the best advantage by, when necessary, coupling specific protein motions (vibrations) to the tunneling reaction coordinate. It is now widely accepted that H tunneling (proton, hydrogen, or hydride) occurs in enzymecatalyzed reactions, [1,[6][7][8][9][10][11] but the role of promoting motions in modulating the tunneling barrier remains contentious. [3] Experimental identification of coupled (promoting) motions is challenging, with experimental evidence for environmentally coupled H-tunneling reactions mainly inferred from the unusual temperature dependence of primary kinetic isotope effects (KIEs). [12][13][14][15] In addition to temperature, [12,13] there are other intensive (bulk) properties that, in principle, can be used to probe these reactions, including pressure [10,16] and solution viscosity. [17][18][19][20][21] We have demonstrated the utility of combining pressure and temperature to study environmentally coupled H tunneling in the reductive half-reaction (RHR) of morphinone reductase (MR), involving hydride tunneling from the coenzyme NADH to the enzyme-bound cofactor flavin mononucleotide (FMN).[10] Although changes in solution viscosity have been used to probe protein rearrangement after CO dissociation from myoglobin, [21] configurational and conformational gating of interprotein electron-transfer (ET) reactions, [17][18][19][20] and conformational gating of intraprotein ET, [22] studies of the dynamical influence of solvent viscosity on enzymatic H-tunneling reactions are less common. Moreover, there has been no rigorous quantitative analysis of these effects.At a phenomenological level, we have shown that the magnitude and temperature dependence of the reaction rate and KIE measured for proton tunneling in the RHR of methylamine dehydrogenase (MADH) are unchanged following the addition of 30 % glycerol (viscosity increase ca. 2-3-fold) to the reaction solution.[12] Similarly, a decrease in KIE and increase in apparent enthalpy for the RHR of l-phenylalanine oxidase (PAO) upon the addition of 30 % glycerol has been reported.[23] Glycosylation of a protein surface can also affect the dynamic motion of a protein, and this approach has been used to study the rate of hydride transfer in glucose oxidase (GO) [24,25] by 1) using various glycoforms of the enzyme that differ in the extent of glycosylation [24] and 2) replacing the native polysaccharide with different polymeric forms of polyethylene glycol.[25] By both increasing and decreasing the apparent surface viscosity, decreases in the fitness of the enzyme were observed, reducing the Arrhenius pre-exponential ratio (A D /A T ) for deuterium and tritium transfer away from unity. [24,25] GO, MADH, and PAO do not have strongly temperature-dependent KIEs, suggesting a minor role (if any) for fast, non-equilibrated promoting motions coupled to the H-tr...