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Background  Natural compounds with anti-microbial properties are attractive reagents to reduce the use of conventional antibiotics. Carvacrol, the main constituent of oregano oil, inhibits the growth of a variety of bacterial foodborne pathogens. As concentrations of carvacrol may vary  in vivo  or when used in animal feed, we here investigated the effect of subinhibitory concentrations of the compound on major virulence traits of the principal bacterial foodborne pathogen  Campylobacter jejuni .    Methods/Principal Findings  Motility assays revealed that subinhibitory concentrations of carvacrol inhibited the motility of  C. jejuni  without affecting bacterial growth. Immunoblotting and electron microscopy showed that carvacrol-treated  C. jejuni  still expressed flagella. The loss of motility was not caused by reduced intracellular ATP levels.  In vitro  infection assays demonstrated that subinhibitory concentrations of carvacrol also abolished  C. jejuni  invasion of human epithelial cells. Bacterial uptake of invasive  Escherichia coli  was not blocked by carvacrol. Exposure of  C. jejuni  to carvacrol prior to infection also inhibited cellular infection, indicating that the inhibition of invasion was likely caused by an effect on the bacteria rather than inhibition of epithelial cell function.    Conclusions/Significance  Bacterial motility and invasion of eukaryotic cells are considered key steps in  C. jejuni  infection. Our results indicate that subinhibitory concentrations of carvacrol effectively block these virulence traits by interfering with flagella function without disturbing intracellular ATP levels. These results broaden the spectrum of anti-microbial activity of carvacrol and support the potential of the compound for use in novel infection prevention strategies.

The Natural Antimicrobial Carvacrol Inhibits Campylobacter jejuni Motility and Infection of Epithelial Cells